For the pancake:
- Make the pancake batter by whisking together the flour, eggs, milk, or milk and water and one tablespoon of oil. Make sure there are no lumps , then leave to stand while you make the savoury filling.
For the filling:
- Warm a little oil and melt the butter in a heavy bottomed saucepan over a medium heat. Add the onion and slowly cook and stir until soft, about 4 to 6 minutes.
- Add the finely chopped red cabbage and soften for at least 10 minutes, stirring frequently, making sure that it does not catch on the bottom of the pan. Use the lid to keep in the steam or add a tablespoon of water and turn the heat lower, if it looks like it wants to burn.
- Add the apple and raisins and season. Continue to cook until the filling is soft-ish and pleasant to eat, about 10 minutes. Season.
- Cook the pancakes by warming a little oil in a large frying pan over a medium heat. Ladle in the batter then tilt the pan all around to spread out the mixture. Cook until golden brown underneath then flip and cook until golden brown. Remove from the pan, keep warm and repeat with the rest of the mixture.
- Spoon the filling into the centre of each pancake, roll it up and place it in an ovenproof serving dish. The filling will make about 4 generous portions.
- Add a thick topping of grated cheese and brown under the grill. Serve hot.
Pancakes are generally made using plain flour but self raising is fine if this is all you have. Remember, the more finely chopped the filling ingredients, the quicker they will cook through, and it works quite well to prepare all the veg in a food processor, if you have one.
Instead of an apple you could use a pear or indeed the flesh of a sharp orange, finely chopped.