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Stuffed Pancakes with Cheese and Herbs

ingredients

makes 9-10
40 g (1 1/2 oz) plain flour
40 g (1 1/2 oz) wholewheat flour
pinch salt
1 egg
125 ml (4 fl oz) milk
15 ml (1 tbsp) melted butter

for the filling

450 g (1 lb) curd cheese
30 ml (2 tsp) cream
1 fat clove garlic, crushed
15 g (2 tbsp) fresh herbs, finely chopped
10 g (1 tbsp) spring onion, chopped

method

1. To make the pancake batter, sift the flour and salt into a bowl.

2. Make a well in the middle of it and add the egg.

3. Gradually beat in the milk. When half of the milk has been added, beat in the melted butter.

4. Continue beating in the milk until you have a thin batter. Allow the batter to stand for half an hour.

5. Meanwhile, prepare the filling. Combine the curd cheese with the rest of the ingredients and mix well.

6. To fry the pancakes, oil a heavy-bottomed frying pan 18 cm (7 in) in diameter.

7. Put it on the heat and when it is very hot, add 30 ml (2 tbsp) of the batter.

8. Tilt the pan so that the batter covers the base.

9. Cook until the pancake is beginning to brown on the underside and then turn over and cook the top.

10. You may have to throw the first pancake away, as it will absorb the excess oil in the pan.

11. Continue making pancakes, keeping them warm, until all the batter is used up.

12. Divide the filling between them, rolling the pancakes around it into a cigar shape.

13. Arrange the stuffed pancakes in an ovenproof dish and heat through in a moderate oven or microwave.

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