Carbonara Pancake Traybake

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. This Pancake Tuesday, swap sweet for savoury with our Carbonara Pancake TraybakeLayers of soft, golden pancakes are filled with a creamy, cheesy carbonara sauce and crispy pancetta, baked until bubbling and irresistible. It’s the ultimate twist on classic pancakes — indulgent, comforting, and perfect for sharing. For ease we're using a pack of ready made pancakes but you can make your own if you prefer.

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Ingredients

leek 3 (sliced)
garlic cloves 2 (chopped)
pancetta 200 g (diced)
egg 2 (beaten)
double cream 200 ml
Parmesan 60 g (grated)
Dijon mustard 2 tbsp
mixed leaf salad 100 g
crepes 6

Method

Prep the ingredients

Thinly slice the leeks. Finely chop the garlic cloves.

Prep the filling

Preheat the oven to 180°C/160°C fan.
Heat a frying pan over a medium heat. Add the pancetta and cook until crisp (there’s no need to add oil as the pancetta will release fat as it cooks).
Add the leeks and garlic, cooking until just soft, around 4 minutes. Remove from the heat.

Make the sauce

In a bowl, whisk together the eggs, cream, ⅓ of the Parmesan, with a pinch of salt, and black pepper.

Assemble the traybake

Preheat the oven to 200°C/180°C fan.
Grease a baking dish.
Spread a little Dijon mustard in the centre of each pancake. Add a spoonful of the leek and pancetta mixture, then roll up the pancake. Repeat until all the pancakes are filled.
Add the pancakes to the baking dish in a single layer. Pour over the sauce and sprinkle with the reserved Parmesan.
Bake in the oven for 20–25 minutes until golden, set, and bubbling.

Plate Up

Leave to stand for a few minutes before plating up. Serve alongside the mixed leaf salad.

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