Method Prep:25min › Cook:20min › Extra time:1hr › Ready in:1hr45min
Put noodles into a pan of boiling salted water. Remove from the heat and allow to slowly absorb the water.
In a little oil lightly fry the chopped onion and the garlic until softened.
Add the tomatoes and the mushrooms and a little salt and pepper and fry gently for about 5 minutes before adding the tomato puree. Stir well and then add the drained noodles. Mix well until the noodles are fully covered. Set aside to cool.
In a bowl or food processor whisk the eggs and then add the milk. While still whisking slowly add the flour until you have a nice, smooth consistency.
Heat a frying pan with as little oil as possible. When it is nearly smoking turn the heat down a little and then add a ladle of pancake mix. Fry lightly on both sides and then remove from the pan. Repeat until almost all the pancake mix has gone but save a little to use as "adhesive". You should have 8-10 pancakes depending on the size of your frying pan.
When everything has cooled place a line of noodle mix along the centre of one of the pancakes. Brush the side edges with the saved pancake mix and then fold in the sides. Fold over the top and start to roll the pancake. Brush more pancake mix along the bottom and then complete the roll. Put to one side with the end of the roll underneath. Repeat for the rest of the pancakes. Leave for at least 1 hour.
If you have a deep fryer then please use it. If not add 2 inches of oil to a large saucepan. Heat the oil to 160-170 C. It is vital to pay attention at all times; deep frying is potentially dangerous. Fry the pancakes two at a time until crispy and brown.
Obviously the filling can be varied to suit your own tastes or the contents of your cupboards.