Goats cheese pancakes

Enjoy seaonal spring leeks with goats' cheese and dijon mustard in Clodagh McKenna's vegetarian pancakes
By Clodagh McKenna
Goats cheese pancakes
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus 1 hr or overnight standing
  • Effort: medium



  • 100 g plain flour
  • 1 eggs
  • 250 ml milk
  • 1 pinches black pepper
  • 1 tbsp butter, melted

For the filling

  • 1 knob of butter
  • 600 g leeks, thinly sliced
  • 4 cloves garlic, crushed
  • 50 ml white wine
  • 2 tsp Dijon mustard
  • 50 ml single cream
  • 80 g smoked cheese, preferably Gubbeen, diced
  • 1 pinches black pepper

For the walnut pesto

  • 70 g walnuts, lightly roasted and coarsely chopped
  • 2 tbsp olive oil
  • 30 g parmesan, grated


1. For the pancakes: sift the flour into a large bowl, then whisk in the egg, milk, and a pinch of salt and freshly ground pepper.

2. Leave to stand in the fridge for about an hour or overnight. Stir in the melted butter just before frying.

3. Place a frying pan over a medium heat and add a knob of butter. When the butter has melted, make sure it covers the frying pan, then add a ladle of batter to the pan, tilting the pan to spread it evenly.

4. Fry the pancake for 2 minutes until set, then flip over and fry briefly until the pancake is a light golden colour. Remove and set aside. Repeat the process until all the batter has been used up.

5. For the filling: place a saucepan over a medium heat and add the butter. When the butter has melted, add the leeks and garlic, cover and leave to stew for about 5 minutes.

6. Add the wine and mustard, increase the heat and cook for a further 5 minutes until the leeks are just tender. Pour in the cream and cook on high for one more minute.

7. Take off the heat allow to cool just a little, then add the cheese and season with salt and freshly ground pepper.

8. Preheat the oven to 180C/gas 4. To assemble the pancakes, fill one quarter of each pancake with the filling then fold and fill again, brush with a little melted butter and place in a greased baking dish. Repeat the process until all the pancakes have been filled.

9. Bake the filled pancakes in the oven for 10 minutes, till crisp.

10. The walnut pesto: mix together the chopped walnuts, olive oil and Parmesan cheese in a bowl,

11. Serve the baked pancakes warm from the oven with the walnut pesto drizzled over them.

Rate This Recipe