Making Dutch savoury pancake wraps with Jersey cheese

Preparation

• 1

  In advance, grate the cheese for over the pancake. (You can also shave the cheese if you don't have a grater)

• 2

  Put the flour in the batter bowl and add a pinch of salt and half (400 ml) of the milk.

• 3

  Stir with a whisk or mixer to make a smooth batter.

• 4

  While stirring, add the rest (400 ml) of the milk and the 3 eggs.

• 5

  Let the frying pan get well hot.

• 6

  In the hot pan, toast the pine nuts briefly until they turn light brown.

• 7

  Then heat a dash of oil in the pan. Make sure there is some oil in the pan with each pancake so your batter doesn't stick.

• 8

  Pour batter into the pan with a spoon, let it spread out over the bottom and fry the pancakes on one side until golden brown.

• 9

  Turn the pancake over, and sprinkle the grated Jersey cheese over the pancake.

• 10

  Fry the pancake until the cheese is nicely melted. Place the pancake on a plate.

• 11

  Then top the pancake with some arugula, the toasted pine nuts and the date balsamic dip.

• 12

  Roll up the pancake, cut it in half and secure with a skewer.