Pepper and Tomato Pancakes Recipe
Ingredients
| 125 g / 4 oz wholemeal flour | ||
| Egg | 1 Large, beaten | |
| Egg yolk | 1 | |
| 150 ml / 1/4 pint milk | ||
| 150 ml / 1/4 pint water | ||
| Melted butter | 2 Tablespoon | |
| Extra butter, for frying | ||
| 750 g / 1 1/2 lb red peppers | ||
| Olive oil | 2 Tablespoon (For the filling:) | |
| Onion | 1 , chopped (For the filling:) | |
| 1.5 kg / 3 lb tomatoes, skinned, deseeded and chopped | ||
| Parsley | 2 Tablespoon, chopped (For the filling:) | |
| 300 ml / 1/2 pint soured cream or Greek yogurt | ||
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. For the filling, under a hot grill, place the peppers and turn around until the skin blackens and forms blisters
2. Peel the skin off and run under a stream of cold water; remove the seeds and cut into small pieces
3. In a larrge pan, heat oil and fry onions till soft; add pepper and tomatoes and cook for half an hour without the lid; add parsley and seasoning
4. For the pancakes, in a blender, add all the ingredients and half a teaspoon of salt and blend till smooth
5. In a small frying pan, melt about a teaspoon of butter and pour the exces butter off when it begins to sizzle
6. On high heat, stir the pancake batter nad spoon in about two tablespoons of it, turning it around to cover the base
7. Cook for half a minute on each side till the top is done and under portion is golden
8. Transfer the cooked pancake into a warm plate and make twelve more pancakes
9 Pile all the pancakes on top of each other and interleave with greaseproof paper
SERVING
10. Put a tablespoon of filling on each pancake and roll up
11. Add a dollop of cream or yogurt and sprinkle paprika; serve immediately with salad
1. For the filling, under a hot grill, place the peppers and turn around until the skin blackens and forms blisters
2. Peel the skin off and run under a stream of cold water; remove the seeds and cut into small pieces
3. In a larrge pan, heat oil and fry onions till soft; add pepper and tomatoes and cook for half an hour without the lid; add parsley and seasoning
4. For the pancakes, in a blender, add all the ingredients and half a teaspoon of salt and blend till smooth
5. In a small frying pan, melt about a teaspoon of butter and pour the exces butter off when it begins to sizzle
6. On high heat, stir the pancake batter nad spoon in about two tablespoons of it, turning it around to cover the base
7. Cook for half a minute on each side till the top is done and under portion is golden
8. Transfer the cooked pancake into a warm plate and make twelve more pancakes
9 Pile all the pancakes on top of each other and interleave with greaseproof paper
SERVING
10. Put a tablespoon of filling on each pancake and roll up
11. Add a dollop of cream or yogurt and sprinkle paprika; serve immediately with salad
Chef
