Croque Monsieur Pancakes

This might just be the most indulgent dish I’ve ever made. You essentially load pancakes up with mustard, ham and cheese and then bake them in a cheesy bechamel. It’s definitely a treat yourself kind of dish, but we all deserve one once in a while.

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x



For the pancakes:

  • 6 shop-bought or homemade pancakes
  • 3 tsp Dijon mustard
  • 6 slices good-quality ham
  • 150g gruyère cheese, grated
  • handful fresh chives, thinly sliced, to serve

For the bechamel:

  • 500ml milk
  • 40g unsalted butter
  • 40g plain flour
  • 50g gruyère cheese, grated


  1. Heat your oven to 220°C / fan 200°C.
  2. Spread each pancake with ½ tsp dijon mustard. Top with a slice of ham and sprinkle of gruyere and roll into a log. Arrange the pancake rolls in a single layer in a small baking tin.
  3. Gently bring the milk to a simmer in a small saucepan over medium heat, stirring occasionally.
  4. Meanwhile, melt the butter in a separate small saucepan set over a medium heat. Add the flour and cook for 2 mins, whisking continuously.
  5. Quickly but carefully whisk in the hot milk, increase the heat to medium-high and bring the béchamel to a simmer. It will quickly begin to thicken.
  6. Cook, whisking often, for 2 minutes, then remove the saucepan from the heat. Add the gruyère, season with salt and pepper (to taste) and whisk to combine, then pour the cheesy béchamel over the pancakes.
  7. Bake for 15 minutes, or until golden on top, then serve and enjoy.