Wrap this! Savoury pancakes.

Posted on: March 4th, 2014 by Isabels Free From

If you have a strict gluten and wheat free life style you’ll be happy to know that there is a lot more to pancakes than just one Tuesday a year.

Make a meal of your pancakes by setting out bowls of your favourite veggies, herbs and spices and getting everyone to wrap and roll.

Pancakes feel like an extra-special treat, but they are extremely easy to make and are very versatile.  Sweet or savory, vegetarian or not, light or filling – crepes are truly the perfect vehicle for just about any sort of filling you desire.

Fillings…

Gently sautéed Vegetables like mushrooms, caramelized onions, spinach, and roasted red peppers.
Strips of Pork,beef or Chicken – With or without sauces.
Poached eggs or scrambled.
Cheeses – Goat cheese, shredded cheddar or feta are just some of the options.
Beans, pinto, garbanzo, or black beans.
Sour Cream or Ricotta.

Wrap this! Savoury pancakes.

Makes approx. 8 units

Ingredients

Basic crepe batter
100g Isabel’s Pancake mix
320g milk or milk substitute
2 large free range eggs
1 Tbsp vegetable oil or melted butter

Method

Place the Pancake mix into a large bowl and make a well in the middle. Add the eggs, oil and a little of the milk, whisk vigorously with a balloon whisk to make a lump free batter. Then slowly add in the rest of the milk mixing well to form a thin batter.

Lightly grease a heavy-based frying pan or a non-stick crepe pan. Pour in a ladleful of batter and tilt the pan to cover the base with a thin layer. Cook over a medium heat for 1 minute or until the bottom of the pancake becomes golden brown. Turn over with a palette knife or a spatula and cook the other side for a further 1 minute.

Place the pancake in a cooling rack and repeat the process with the remaining batter, greasing the pan again if necessary. Serve wrapped around your favourite sweet or savoury filling.

 

 

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