Filled Pancake Bites
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
60
- For the filling
- 1 small Butternut squash (peeled & cubed)
- 4 shallots (chopped)
- 3 Parsnips (diced)
- 4 carrots (diced)
- 2 potatoes (diced)
- 1 green Bell pepper (seeds removed; diced)
- 5 Tbsps olive oil
- salt
- ½ tsp freshly ground Black pepper
- 2 Tbsps white wine vinegar
- 2 tsps Dijon mustard
- 1 ½ tsps honey
- 1 clove garlic cloves (finely chopped)
- For the crepes
- 1 egg
- 1 cup milk (more if needed)
- 1 ¼ cups all-purpose flour
- 1 tsp Baking powder
- 1 pinch salt
- 2 Tbsps Oil
- To decorate
- sliced Red onions
- cilantro
Preparation steps
1.
For the filling: heat the oven to 400°F.
2.
Combine the vegetables in a large bowl with 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss well to coat.
3.
Place in a single layer in a rosting or baking tin and cook for 30-40 minutes until tender, stirring every 10 minutes. Remove from the oven and cool to room temperature.
4.
Mix together 1/4 teaspoon salt, remaining black pepper, vinegar, mustard, honey and garlic.
5.
Gradually whisk in the remaining oil until blended. Add the roasted vegetables and toss to coat.
6.
For the crepes: whisk together the egg and milk in a mixing bowl. Add the flour and salt and mix well. Leave to stand for 10 minutes. If the batter is too thick, add a little more milk.
7.
Heat the oil in a frying pan and cook tablespoonfuls of the batter for 30-40 seconds on each side, until golden brown. Set aside to cool.
8.
Divide the filling between the pancakes, then fold in the sides, securing with a cocktail stick. Arrange the red onion slices and coriander leaves on the sticks and serve at room temperature.
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