Scallion Crepes

125g plain flour
3 chopped scallions
Pinch salt
2 eggs
300ml whole milk
25g melted butter

Blend everything together to a smooth batter. Rest for 10 minutes.
Heat a crepe or frying pan until hot. Smear over with oil.
Turn away from yourself at a 45 degree angle and pour the batter down into the pan, swirling to fill the surface.
Place on heat and cook for 30 seconds. Flip over and cook for a further minute on the other side.
Stack pancakes with greaseproof in between.

Filling

500g leeks, split, washed and chopped
500g gammon steaks, cut into strips
2 cloves garlic, crushed
1 tablespoon cooking oil
25g butter
4 tablespoons double cream
100g chopped blue cheese
Handful chopped parsley

Heat the oil in a large frying pan and add the gammon when hot.
Seal off for 3-4 minutes.
Add the buttter, leeks and garlic and lower the heat. Cook until leeks are soft. Add the double cream and boil to reduce to a coating consistency sauce.
Add the cheese and remove from heat.
Fill pancake with filling and warm for 10 minutes in a hot oven.

Apple and Damson stuffed pancakes

Pancake batter

3 eggs
200ml buttermilk
1 tablespoon golden syrup
300g soda bread flour

Whisk the eggs, buttermilk and syrup together.
Sift in the flour and mix to a smooth batter.
Set aside for 15 minutes to rest.

Apple Filling

25g butter
1 tablespoon Demerara sugar
1 tablespoon maple syrup
1 eating apple, peeled, cored and diced

Heat the butter, sugar and syrup in a pan and when bubbling, add the apple. Cook until soft and cool.

Smear a frying pan or griddle pan with oil and heat to medium hot.
Drop tablespoons of the batter on the pan, allowing space around them. Drop and press some of the apple mixture into the middle along with a teaspoon of damson jam.
Top with a little more of the batter.
Flip over and cook for another couple of minutes on the other side.
Cool slightly on a wire rack and eat warm drizzled with maple syrup.