Ingredients
For the pancakes
1 tbsp olive oil
½ red onion, sliced
150g/5½oz plain flour
pinch salt
2 free-range eggs
100ml/3½fl oz milk
25g/1oz butter
85g/3oz Camembert, sliced
For the sauce
150ml/5fl oz double cream
½ vegetable stock cube
1 tbsp chopped fresh chives
To serve
sprig fresh chervil
sprig fresh parsley
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the pancakes, heat the oil in a frying pan over a medium heat and fry the red onion for 3-4 minutes, until softened, then set aside.
3. Mix the flour, salt, eggs and half of the milk in a bowl, adding more milk as necessary, until the batter has the consistency of double cream.
4. Heat the butter in a separate, ovenproof frying pan over a high heat until it is foaming. Add the batter mixture with a ladle, swirl the pan to spread the mixture evenly over the bottom of the pan, and fry the pancake on both sides for 1-2 minutes until golden-brown on both sides.
5. While the pancake is still in the pan, put the onions and half of the cheese onto one half of the pancake, fold the other half of the pancake over them and transfer the pan to the oven for 3-4 minutes, or until the cheese has melted.
6. For the sauce, pour the cream into a saucepan and crumble the stock cube half into it. Simmer over a medium heat for 5-6 minutes, until the liquid has reduced slightly, then stir in the chives.
7. To serve, put the filled pancake onto a serving plate, pour the sauce around the edge of the pancake, and garnish with the fresh chervil and parsley sprigs.
