Heat oven to 240C/220C fan/gas 9. Put a 24cm diameter ovenproof frying or sauté pan or two smaller pans in the oven to heat. In a food processor, whizz the eggs, milk, flour, 1 tbsp of the melted butter, 1 tbsp mustard and a pinch of salt. Leave to stand for 10 mins.
Meanwhile, cook the broccoli in boiling water for 2 mins, then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins until golden and puffed, adding the cheese, broccoli and ham for the final 2 mins of cooking. Stir 2 tsp mustard through the crème fraîche and serve alongside the pancake. We also had some boiled baby potatoes and green beans on the side.
Notes
The mustard crème fraiche is delicious – try it with chicken in a wrap or on a ham sandwich.
The original recipe ingredients are full fat milk and crème fraiche, however, I used semi skimmed milk and 50% less fat crème fraiche – both worked really well.
Serves 2 for an evening meal, but could serve 4 for lunch with some salad or extra vegetables on the side.