Serves: 4
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients:
For the pancakes:
100g The Pantry Plain Flour
2 medium Eggs
250ml Milk
1 tsp Stonemill Paprika
1 tsp Stonemill Garlic Granules
2 tsp Stonemill Dried Parsley
10ml Rapeseed oil
Black pepper
Sunflower oil, to fry
20cm frying pan
For the filling:
300g Leeks
25g Salted butter
150g log Goats’ Cheese
Black pepper
For the sauce:
1 Small onion
400ml tin Sweet Harvest Chopped Tomatoes
30ml The Pantry Lemon Juice
10g Fresh basil
20ml Olive oil
1 tsp Stonemill Paprika
Method:
For the pancakes:
1. Whisk the eggs with the milk. Add the paprika, garlic, parsley, rapeseed oil and some black pepper, then whisk well.
2. Sift the flour into another bowl, make a well in the centre and gradually add the milk mix until you have a smooth batter.
3. Make 8 pancakes with the mix and put to one side.
For the filling:
1. Wash the leeks well – dry and slice.
2. Melt the butter in a frying pan – add the leeks and cook stirring for about 5 minutes until just tender.
3. Add the goats’ cheese, season with black pepper and cook until melted - put to one side.
For the sauce:
1. Peel, halve and finely chop the onion. In a small frying pan, sauté the chopped onion in the olive oil for a couple of minutes.
2. Add the tinned tomatoes, paprika and lemon juice. Chop the basil and add to the sauce. Heat through then liquidise.
3. Heat the oven to 200°C/400°F/Gas Mark 6.
4. Lay the pancakes out. Divide the mixture between them and roll up.
5. Put into a baking dish, pour over the sauce and bake in the oven for 20 minutes, then serve.
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