Pancakes filled with Carrots, Onions and Peas in Soft Cheese
A pair of pancakes stuffed with sauted vegetables and bound together with creamy soft cheese – delicious. This filling is onion, carrots and peas in soft cheese, but is very variable. Depends what you have, you can use up lots of things.
Chop the onion and finely dice the carrot. Saute them in the oil until soft. Add the peas and cook for a couple of minutes. I used runner beans cut small as we still have some in the garden. Add salt and pepper
100 g onion, 120 g carrots, 80 g peas, 15 ml oil
Mix the flour with enough water to make a batter, about 120ml. I added a big tsp of grainy mustard, beacuse I had some and I like it.
100 g self-raising flour
Heat a frying pan and add a little of the oil. Add a quarter of the batter and cook for a minute or two until the top is set. Turn the pancake over and cook the 2nd side until marked with brown. Repeat with the rest of the batter until you have 4 pancakes. Keep them warm
15 ml oil
Once the filling is cooked and seasoned, add the cheese and stir well. Divide between the 4 pancakes and roll up, serve 2 each.
60 g soft cheese
Notes
You can vary this filling hugely, very much dependent on what you have in. You can add mushrooms and tomato paste, broccoli and grated swede, bean sprouts and soy sauce, some minced meat, top them with cheese and brown under the grill, or top with tomato sauce, as spicy as you like, or use a white sauce as it is or with cheese mixed in or on top.The pancakes freeze well, so you could keep a meals worth in the freezer ready for a quick dinner.These feature in Meal Plan 1, a complete 7 day plan for 2 adults. Contains 3 meals a day, plus snacks , all recipes and a shopping list