About this recipe:These lovely pancakes are made with courgette then stuffed with a savoury filling of feta cheese and red peppers. This makes a quick, healthy midweek meal, especially for those wanting to go meatfree a few times a week.
200g courgette, grated and pressed
5 tablespoons flour
1 bunch parsley, finely chopped
1 stem of mint, finely chopped
6 tablespoons oil for frying
For the filling
1 large red pepper, diced
2 tablespoons oil
100g feta cheese, diced
1 stem of mint, chopped
salt and pepper (optional)
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Method Prep:10min › Cook:25min › Ready in:35min
For the batter, beat the eggs, flour, parsley, mint, salt and courgette in a bowl. Heat 1 tablespoon of oil in a frying pan (18cm diameter) and add a few tablespoons of batter for the first pancake. Flip when the edges are dry and bubbles form on the surface. Repeat to cook 5 more pancakes, one after the other, with 1 tablespoon oil; keep them warm under foil or in the oven as you are working.
For the filling, heat the oil in a frying pan and saute the pepper for 3 minutes. Remove from the pan and mix with feta cheese and mint. If necessary, season to taste with salt and pepper. Spoon filling onto the hot pancakes, fold and serve.
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My pancakes turned out like thick American ones, so I placed the filling on top. I didn't add salt to the red pepper and feta, as the cheese made it salty enough. My husband, who doesn't like courgettes, actually enjoyed this dish. I paired it with pork chops and apple sauce. The taste of the pancakes is made interesting by the herbs, and the feta and red pepper compliment them well. I would make this again. - 06 Aug 2011
Very filling, tasty and healthy. That batter looked a bit thick to me so added a little milk. The pancakes were still quite thick and very filling. I varied the filling a bit but you could have endless different fillings. Thanks. - 20 Aug 2014