Stuffed pancakes with Minced Pork and Parmesan
By Gino D'Acampo
Serves – 8
Ingredients
350g minced pork
2 onions (peeled and chopped)
150g button mushrooms (chopped)
4 large round tomatoes (sliced)
50g freshly grated parmesan cheese
2 tablespoons of olive oil
4 sage leaves (finely chopped)
125g plain flour
1 egg
300ml skimmed milk
400g tin of chopped tomatoes
Salt and pepper to taste
Preparation
Prepare the batter for crepes by sifting the flour into a bowl. Make a well in the centre and add in the egg with 2 pinches of salt. Whisk with a balloon whisk and gradually beat in the milk drawing in the flour from the sides to make a smooth batter. Cover and leave to stand for 20 minutes.
In the meantime, in a large frying pan, heat the oil and fry the onions for 3 minutes until golden but not coloured. Add in the mushrooms and continue to fry for 2 minutes stirring occasionally.
Add the minced, sage and chopped tomatoes to the frying pan and cook for a further 15 minutes. Stir often allowing the meat to separate into crumbles. Season with salt and pepper and leave to cool at room temperature.
To prepare the crepes, heat the minimum of oil in an 18cm heavy based pancake pan or frying pan. Pour in just enough batter to thinly cover the base of the pan and cook on a medium heat for 1 minute until golden brown. Turn and cook the other side for a further 30 seconds until golden. Transfer the crepe to a plate and keep warm while cooking the remaining 7.
Once ready, place the crepes on a flat surface.
Equally divide the meat mixture and place in the centre of each crepe. Roll up the crepes to encase the stuffing.
Transfer the stuffed crepes on a baking tray and place over the slices of tomatoes. Sprinkle over the parmesan cheese.
Bake in the middle of a preheated oven at 180º for 15 minutes until beautifully crispy.
Serve hot with your favourite green salad.