About this recipe:Lacy, thin pancakes rolled around a tasty filling make a delightful main course. The beauty of this dish is that the pancakes, filling and tomato sauce topping can all be made in advance, then assembled and baked later.
115g (4 oz) plain flour
2 eggs, beaten
250ml (8½ fl oz) semi-skimmed milk
4 tsp sunflower oil
15g (½ oz) Parmesan cheese, freshly grated
sprigs of fresh flat-leaf parsley to garnish
1 onion, chopped
1 garlic clove, chopped
1 can chopped tomatoes, about 400 g pinch of sugar
2 tbsp chopped fresh flat-leaf parsley
Camembert and broccoli filling
250g (8½ oz) broccoli, broken into tiny florets
150g (5½ oz) Camembert cheese, diced
4 tbsp quark cheese
salt and pepper
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First make the pancakes. Sift the flour into a bowl, add the eggs and a pinch of salt, and gradually whisk in the milk to form a smooth batter.
Brush an 18 cm (7 in) non-stick frying pan with a little of the oil, then heat. Add about one-eighth of the batter and tilt the pan so the batter coats the bottom thinly and evenly. Cook for about 45 seconds or until the pancake has set and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side for 30 seconds. Slide onto a plate.
Use the remaining batter to make 7 more pancakes, brushing the pan with more oil as necessary. Stack the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper.
To make the tomato sauce, put the onion, garlic and tomatoes with their juice in a saucepan, and add the sugar, and salt and pepper to taste. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
Meanwhile, make the filling. Cook the broccoli florets in boiling water for 4–5 minutes or until tender, then drain well. Tip into a bowl and add the Camembert, quark, and salt and pepper to taste. Fold together gently.
When the tomato sauce is cooked, remove from the heat and purée using a hand-held blender. Alternatively, leave to cool for 1–2 minutes, then pour into a food processor or blender to purée. Stir in the chopped parsley.
Preheat the oven to 200ºC (400ºF, gas mark 6). Divide the filling among the pancakes, roll them up and arrange side by side in an ovenproof dish. Pour over the tomato sauce to cover evenly and sprinkle with the Parmesan cheese. Bake for 25 minutes or until bubbling and golden brown. Garnish with parsley sprigs and serve.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Camembert and Brie are similar cheeses – both have a downy white rind and a soft, unctuous texture – but Camembert is smaller, and it is slightly lower in fat. * Broccoli contains a number of disease-fighting phytochemicals, including indoles, which may help to protect against breast cancer. Indoles appear to inhibit the action of oestrogens that initiate tumour growth. * Quark is a curd cheese from Germany. It is low in both fat and sodium.
Some more ideas
The pancake batter can also be made in a food processor. Just put all the ingredients in the container and blend until smooth. Make up a double quantity of batter and prepare 16 pancakes, then freeze half for a later date. They will thaw at room temperature in about 2 hours.