For a Couple, Family, or a large group
Serves 5 10 15 Milk 500 ml 1 l 1.5 l Eggs 4 8 12 AP flour 240 g 480 g 740 g Salt (tsp) 1/3 2/3 1 Pepper (tsp) 1/3 2/3 1 A lot of fresh herbs, such as parsley, basil, chives, coriander … finely chopped.
- Place sieved flour into a large bowl.
- Mix in the salt and pepper. Mix egg and milk.
- Add liquid slowly to flour, mixing it with a hand whisk slowly until all is mixed well. (Don’t beat it too hard or batter will be tough.
- Add herbs and leave to sit for 15 minutes. (prepare filling in this time.)
- Fry large pancakes in some sunflower oil.
- Once cool enough to handle, place a few tablespoons of filling onto a pancake and roll it up.
- Place into greased deep tin.
- Cover tin with aluminium foil.
Fillings:
- Roast vegetables, eg. a mix of peppers, courgettes and aubergines, and onions, or one of the first three and onions.
- Chop up the vegetables, toss in olive oil, 1 tsp cumin and 1 tsp of coriander.
- Place onto tray and roast for 30 minutes at 200 C.
- Once cooled, mix with cubed feta cheese, 1 tsp thyme, 1 tsp rosemary, some salt and pepper sprinkled over it.
- Stuff pancakes with it.
