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Suffolk Fraze Recipe

This dish is halfway between a pancake and an omelette. This is good for either breakfast, brunch or a nice cosy supper with tea.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Crepes and Pancakes
Servings 4


  • Break and discard the woody ends of the asparagus, slice the stalks in half lengthwise, and blanch for 1 minute in the microwave with a bit of water. Drain and set aside.
  • Wash and chop the green onion into 1/2 inch (1 cm) pieces. Set aside.
  • Dice the ham. Set aside.
  • In a bowl, measure the flour and give it a few shakes of salt and pepper. Make a well in the middle, crack the eggs into it and add the cream. Whisk to make a batter.
  • Melt the butter in a frying pan over medium heat. Add the asparagus, chopped green onion and ham, and sauté for about 3 minutes. Then tip these out into the batter in the bowl and stir well.
  • In the now-empty frying pan, heat a small amount of oil. Pour 1/4 of the batter in. Allow to fry for about 2 minutes, then flip and cook the other side for another 2 minutes. Repeat until all the batter is used. Serve hot.
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