All Simple Vegetable Recipes


Stuffed Pancakes

Stuffed Pancakes

 

Preparation time: 25 minutes, plus chilling
Cooking time: 30 minutes

Makes 8

  • 125 g (4 oz) plain flour

  • 1 teaspoon salt

  • 2 eggs

  • 150 ml (1/4 pint) milk

  • 6 tablespoons water

  • 1 tablespoon oil

  • 25 g (1 oz) butter, diced

  • 25 g (1 oz) vegetarian Parmesan cheese, grated

  • 5 tablespoons vegetable stock

Filling:

  • 250 g (8 oz) cooked spinach

  • 1 egg, beaten

  • 250 g (8 oz) ricotta cheese

  • 25 g (1 oz) grated vegetarian Parmesan cheese, grated

  • Salt and pepper

  1. To make the batter, sift the flour and salt into a mixing bowl. Make a well in the center and add the eggs and milk. Beat the liquid ingredients with a wooden spoon to mix, then gradually draw in the flour, stirring well. When the mixture is smooth, stir in the water. Cover and chill for 1-2 hours.

  2. Lightly oil an 18 cm (7 inch) omelet pan and set over a medium heat. Pour in 3-4 tablespoons of the batter and tilt and rotate the pan to coat the base evenly, then tip out any excess batter. Cook for 30-45 seconds until the pancake is just set and the underside is golden brown. Loosen the edge with a palette knife and turn or flip the pancake over. Cook the other side for 30 seconds, then slide out of the pan. Cook the remaining pancakes in the same way.

  3. To make the filling, chop the spinach. Stir in the egg, ricotta and Parmesan. Season to taste. Divide the filling among the pancakes, roll up and put in an ovenproof dish. Top with the butter and Parmesan and add the stock. Bake in a preheated oven, 200C (400F) Gas Mark 6, for 20 minutes. Serve at once.

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