MAKES APPROXIMATELY 16 PANCAKES

For the pancakes

270g plain flour

1 tsp Maldon sea salt, finely ground

2 tbsp caster sugar

3 large free-range eggs

200ml water

400ml semi-skimmed milk

35g unsalted butter, melted

1. Preheat the oven to 230°C.

2. Sift the flour, salt and sugar into a bowl. Combine the eggs, water and milk in a jug. Gradually whisk the liquid into the flour mix to achieve a smooth batter. Whisk in the melted butter and then let the batter rest in the fridge for at least an hour before using.

3. Heat a little oil and butter in a good non-stick frying pan and swirl in a thin layer of the pancake batter. Cook over a medium heat until the pancake is set and lightly coloured on the underside. Turn or flip and brown the other side. Pile them up and keep them warm while making the remaining pancakes.

BLOOD ORANGE AND MARMALADE FILLING (FOR 8 PANCAKES)

125ml double cream

2 tsp semi-skimmed milk

2 tsp caster sugar

seeds from ½ vanilla pod

120g Seville orange marmalade

3 blood oranges, segmented and juice squeezed from the frames

1. Whip the cream and milk with the sugar and vanilla to soft peaks, and set to one side.

2. Place the marmalade and juice from the oranges in a small pan and bring to the boil. Cook for 1 minute. Allow to cool slightly then add the orange segments. Spoon the orange mix onto warm pancakes and top with the vanilla cream.

LEEK, PARMESAN AND PROSCIUTTO FILLING (FOR 8 PANCAKES)

3 large leeks, halved lengthwise and sliced into 1cm pieces

3 tbsp crème fraîche

2 tsp Dijon mustard

50g grated Parmesan plus 10g for grilling

lemon juice to taste

8 slices of prosciutto

Maldon sea salt and freshly ground black pepper

1. Place the leeks in a pan with a couple of tablespoons of water and season. Cover with a tight lid, place over a medium heat and steam for approximately 5–6 minutes or until tender. Remove the lid and continue to cook over a high heat to dry out. Add the crème fraîche and mustard and mix well. Remove from the heat, add 50g of the Parmesan and adjust the seasoning with the salt, pepper and lemon.

2. Place a slice of prosciutto on each pancake and top with one-eighth of the leek mix. Roll up to encase the filling and place in an oven proof dish. Sprinkle with the remaining Parmesan and warm through in the oven for 5 minutes.