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Preparation Method
For the Pancakes
Blend the flour, eggs & milk in a food processor (if you don't have one you can use a whisk just add the milk gradually so you don't get lumps) then add the herbs & seasoning.
Over a medium heat warm a frying pan, brush with oil, and pour in enough batter to cover the base of the pan when swirled around.
Tease the pancake away from the edges of the pan and check the colour, it wants to be golden brown turn or flip it over and cook on other side.
Slide onto greaseproof paper till needed. These can be made in advance and stored in the fridge or even freezer.
For the stuffing
Gently fry the shallots & garlic in the butter until soft
Add the spinach, cook until wilted & the water from it evaporates
Add the cheese, pine nuts and lemon zest, check the seasoning
For the Sauce
Gently fry the shallots & garlic in the olive oil till soft
Add the white wine and reduce to ½
Add the tomatoes, boil, then simmer for ten minutes, stirring occasionally
Season, then put through a food processor
To assemble
Put a spoonful of stuffing on one side of the pancake, fold in half, put another spoonful on top and fold again. Pan fry till crispy, and cover with sauce.
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