Ratatouille Stuffed Pancakes

This recipe works in combination with: Bean Hot Pot with Goat's Cheese Toasts, Spicy Chickpea Curry, Sweet Potato Stew. This recipe features in these meal plans: Veggie Frugal Favourites.

Pancakes stuffed with an aubergine, courgette and tomato ratatouille and white sauce.

Ingredients

  • 2 medium onions (approx 185g each), finely sliced
  • 1 small aubergine, diced
  • 2 small courgettes (approx 165g each), sliced
  • 1 large red pepper (170g), chopped
  • 800g of value tinned chopped tomatoes
  • 60g of cheddar cheese, grated
  • 3 medium eggs, beaten
  • 950ml of milk
  • 280g of plain white flour
  • 2 cloves of garlic, finely chopped
  • 2 tbsp dried mixed herbs
  • 2 tbsp margarine/butter
  • 1 tsp white caster sugar
  • 1 tbsp tomato puree
  • 6 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 35 mins
  • Price per person: £1.40
  • Store cupboard: Basic
  • Calories per serving: 733
  • 5-a-day per serving: 2.9
  • Print Recipe
Ratatouille Stuffed Pancakes photo
Tasty?

600 cooks think so

Method

  1. To make the pancake batter, sift 250g flour and a pinch of salt into a bowl. Make a well in the centre and add the eggs and 250ml milk. Whisk vigorously until the batter becomes smooth. Whisk in an additional 400ml of milk and 2 tbsp vegetable oil. Set aside while you prepare the ratatouille.
  2. To make the ratatouille, heat 2 tbsp oil in a large saucepan and cook the onion and garlic for 5 minutes, or until soft. Add the aubergine, pepper and courgette. Cook for 5-6 minutes or until softened.
  3. Stir in the tinned tomatoes, tomato puree, mixed herbs and sugar. Bring to the boil then simmer, covered, for 20 minutes, or until the sauce develops a thicker consistency. Season with salt and pepper.
  4. Whilst the ratatouille is simmering, prepare the cheese sauce. Melt the margarine/butter in a saucepan. Stir in 2 tbsp flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much of the 300ml milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce develops a thicker consistency. Stir in the cheddar cheese and season with salt and pepper.
  5. To make the pancakes, heat a little oil in a frying pan over a high heat. Pour in a little of the mixture to evenly cover the base of the pan. Cook for 30-40 seconds, or until lightly browned, flip over and cook the other side for 30-40 seconds. Remove from the pan and set aside. Repeat to make 8 pancakes in total.
  6. Divide the ratatouille down the middle of each pancake and add a little of the cheese sauce to each. Carefully roll up the pancakes and serve immediately.


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