Wednesday, 1 March 2017
plain flour (GF for us)
milk (or soya milk)
olive oil for frying
1. Chop and sautee leeks in olive oil, add crushed garlic, a pinch of herbs, chopped red pepper and mushrooms and cook until soft (you could add a little water or stock and simmer gently), stir in a teaspooon of mustard.
2. Make the pancakes - whisk 2 eggs and milk into flour the batter should be about the consistency of emulsion paint. Fry a ladle full at a time, toss when first side is done, and cook the other side. Stack, with greaseproof paper in between.
3. Fry bacon.
4. Fill the pancakes with a couple of spoonsful of veg and a small handful of grated cheese (add bacon if using), roll up.
5. Pack pancakes into an oven dish and cover with more grated cheese. Bake for 20 minutes.
Serve with a simple salad - they are surprisingly filling.