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Leek Pancakes

ingredients

makes 8
2/3 cup (100 g) 4 oz plain wholemeal flour (whole grain)
1 egg
1 1/4 cup (300 ml) 1/2 pint semi-skimmed milk
salt and pepper, to taste
1 tbsp (15 ml) snipped fresh chives
15 ml (1 tbsp) sunflower oil
3 leeks, trimmed and cut into thin strips
25 g (1 oz) polyunsaturated margarine
4 oz (100 g) button mushrooms, sliced
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped sunflower seeds
2 oz (50 g) Gouda cheese, grated
1 tbsp (15 ml) grated Parmesan cheese

for the watercress (salad cress) and anchovy sauce

1 bunch Watercress (salad cress), chopped
4 anchovy fillets, well drained
2 level tsp (10 ml) capers
75 ml (3 fl oz) olive oil
1 garlic clove, skinned and crushed
grated rind and juice of 1/2 lemon
2 tbsp (30 ml) vegetable stock

method

1. Put the flour into a bowl and make a well in the centre, then add the egg and half the milk and beat until smooth.

2. Beat in remaining milk, add seasoning and chives.

3. Lightly grease an 18 cm (7 inch) frying pan or crepe pan with the sunflower oil, tilting the pan to coat base and sides. Pour off surplus.

4. Pour in just enough batter to coat the base.

5. Cook for 1 - 2 minutes, until light brown, then turn and cook on the other side.

6. Make 8 pancakes.

7. Cook the leeks in the margarine until soft. Add the mushrooms and cook 2 minutes more, then stir in parsley, sunflower seeds and seasoning.

8. Lay the pancakes out flat and divide the prepared filling between them, then roll up.

9. Arrange the pancakes in a greased shallow ovenproof dish.

10. To make the sauce, put the watercress, anchovy fillets, capers and half the olive oil in a blender or food processor and puree until smooth.

11. Gradually blend in the remaining olive oil, garlic, lemon juice and rind. Add a little vegetable stock to give a smooth pouring consistency.

12. Put in a saucepan and heat through gently.

13. Pour the sauce over pancakes and sprinkle with the cheeses.

14. Bake at 190°C (375°f) mark 5 for 20 minutes, or until crisp and golden.

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