• 4servings
  • 70minutes
  • 399calories

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Ingredients Jump to Instructions ↓

  1. 115g (4 oz) plain flour

  2. 2 eggs, beaten

  3. 250ml (8 1/2 fl oz) semi-skimmed milk

  4. 4 tsp sunflower oil

  5. 15g ( 1/2 oz) Parmesan cheese, freshly grated

  6. sprigs of fresh flat-leaf parsley to garnish

  7. Tomato sauce:

  8. 1 onion, chopped

  9. 1 garlic clove, chopped

  10. 1 can chopped tomatoes, about 400 g pinch of sugar

  11. 2 tbsp chopped fresh flat-leaf parsley

  12. Camembert and broccoli filling:

  13. 250g (8 1/2 oz) broccoli, broken into tiny florets

  14. 150g (5 1/2 oz) Camembert cheese, diced

  15. 4 tbsp quark cheese

  16. salt and pepper

Instructions Jump to Ingredients ↑

  1. First make the pancakes. Sift the flour into a bowl, add the eggs and a pinch of salt, and gradually whisk in the milk to form a smooth batter.

  2. Brush an 18 cm (7 in) non-stick frying pan with a little of the oil, then heat. Add about one-eighth of the batter and tilt the pan so the batter coats the bottom thinly and evenly. Cook for about 45 seconds or until the pancake has set and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side for 30 seconds. Slide onto a plate.

  3. Use the remaining batter to make 7 more pancakes, brushing the pan with more oil as necessary. Stack the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper.

  4. To make the tomato sauce, put the onion, garlic and tomatoes with their juice in a saucepan, and add the sugar, and salt and pepper to taste. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.

  5. Meanwhile, make the filling. Cook the broccoli florets in boiling water for 4–5 minutes or until tender, then drain well. Tip into a bowl and add the Camembert, quark, and salt and pepper to taste. Fold together gently.

  6. When the tomato sauce is cooked, remove from the heat and purée using a hand-held blender. Alternatively, leave to cool for 1–2 minutes, then pour into a food processor or blender to purée. Stir in the chopped parsley.

  7. Preheat the oven to 200ºC (400ºF, gas mark 6). Divide the filling among the pancakes, roll them up and arrange side by side in an ovenproof dish. Pour over the tomato sauce to cover evenly and sprinkle with the Parmesan cheese. Bake for 25 minutes or until bubbling and golden brown. Garnish with parsley sprigs and serve.


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