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1
For the cheese sauce: gently heat the double cream in a pan.
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2
Whilst whisking, gradually add the two cheeses and the salt, and continue mixing until they have melted and become a thick and creamy sauce.
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3
Cook the broccoli for 2 minutes in boiling water then place in bowl of cold water to halt the cooking process.
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4
This will preserve the vivid colour.
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5
For the mayonnaise: mix the mayonnaise with the finely chopped wild garlic leaves (or crushed garlic) - the flavour should be quite mild but it will intensify over time, so don't make it too strong.
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6
For the pancake: in a bowl, mix the eggs, cheese, flour and salt to form a paste.
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7
Slowly add the milk, mixing continuously, until it becomes the consistency of paint.
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8
Pour the batter into a hot, flat, buttered pan.
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9
Lift the pan, moving the mixture so that it evenly coats the base, forming a thin pancake.
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10
After approx two minutes, the pancake should be loose.
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11
Tease the edges away from the sides and then, with a rolling motion, toss the pancake and catch it again, cooking the other side for approx one minute.
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12
Don't worry if the first pancake doesn't come out well; it'll `season' the pan and they are much easier from then on.
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13
To finish, place the pancake on a plate, put the broccoli and the cheese sauce on one half of the pancake, fold the other half over and drizzle with the mayonnaise.
