Halloween pancakes with ham, cheese and olive oil

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Pancakes d'Halloween au jambon-fromage-huile d'olive
Photo credit: Céline de Cérou
Boo! Treat yourself to these savoury pancakes with ham, cheese (Comté and Cheddar) and olive oil – perfect for celebrating Halloween! Funny or scary ghosts, or Jack-o’-lanterns – the choice is yours! 
A PDO
Preparation
30 min
A PDO
Resting time
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Recipes for children World cuisine Appetiser Starter Brunch and breakfeast

Ingredients

A PDO
For 10 pancakes
  • 570 g of flour
  • 2 c. à soupe baking powder
  • 2 c. à café of salt
  • 60 ml olive oil from the Baux-de-Provence Valley – ripened olives PDO
  • 500 ml milk at room temperature
  • 4 eggs
  • 4 à 5 tranches ham, cut into small pieces
  • 100 g Comté cheese (in chunks or grated)
  • 5 tranches cheddar or Maasdam
  • A little squid ink or black food colouring
  • A few sprigs of chives

Astuce

For these savoury Halloween pancakes, choose an olive oil from the Vallée des Baux-de-Provence – PDO matured olives – for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. Don’t have any? No problem – you can also use one of these PDO olive oils: Aix-en-Provence – ripened olives or Provence – ripened olives, or a French olive oil with a ripened flavour (traditional style).

Instructions

  • In a large mixing bowl, mix together the flour, yeast and salt.

  • In another bowl, beat the eggs with the milk, then add the olive oil from the Vallée des Baux de Provence – PDO ripened olives.

  • Pour the liquid ingredients into the dry ingredients. Mix without over-working the dough.

  • Take a few spoonfuls of the mixture and mix in the black food colouring (enough to make the ghosts’ eyes and mouths). Set aside.

  • Leave the batter to rest for 15 minutes at room temperature. Transfer the white batter to a piping bag.

  • Heat a lightly oiled non-stick frying pan.

For ghosts:
  • Roll out the white dough into a relatively thin layer to form a ghost, place pieces of ham and grated Comté cheese on top, then cover with another layer of dough. Using a small spoon, make two eyes out of the black dough.
  • Cook over a medium heat for 3 minutes on each side, until the pancakes are golden brown and cooked through.
For Jack-o’-lanterns:
  • Cut the slices of cheddar into the shape of a pumpkin (a flattened circle), and cut out eyes and a mouth.
  • Spread a thin layer of white batter into a mould that is the same shape as your cut-out (pumpkin) but slightly larger; place some ham on top, then add another layer of pancake batter. Cook for 3 minutes, then turn it over and place a slice of cheddar (previously cut to size) on top, and continue cooking, covered; once cooked, place a sprig of chives on top of the slice of cheddar.

Astuce

For these savoury Halloween pancakes, choose an olive oil from the Vallée des Baux-de-Provence – PDO matured olives – for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. Don’t have any? No problem – you can also use one of these PDO olive oils: Aix-en-Provence – ripened olives or Provence – ripened olives, or a French olive oil with a ripened flavour (traditional style).
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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