Ingredients Jump to Instructions ↓

  1. Serve 6 Pancakes:

  2. 150 ml water

  3. 2/3 cup/

  4. g garbanzo bean/chickpea flour

  5. 2 eggs

  6. 6 tbsp milk

  7. 1/3 cup/50 g all purpose/plain flour

  8. 1 tbsp butter, melted

  9. salt to taste

  10. Cheese Filling:

  11. 1 cup/250 g Ricotta cheese

  12. 2/3 cup/150 g creamy goat cheese

  13. 3/4 cup/90 g freshly grated Parmesan cheese

  14. 1 tbsp finely chopped marjoram

  15. 1 tbsp finely chopped parsley

  16. 1 clove garlic, finely chopped

  17. salt and freshly ground black pepper to taste

  18. 1 tbsp butter

  19. 1 bunch arugula/rocket, to serve

Instructions Jump to Ingredients ↑

  1. Method :

  2. Pancakes: Mix the water and garbanzo bean flour in a small bowl until well blended. Beat the eggs and milk in a large bowl until frothy.

  3. Mix in the flour, butter, and garbanzo flour mixture until smooth. Season with salt.

  4. Grease a small frying pan with oil. Pour 2 tablespoons of the batter into the pan, tilting it so that the batter covers the surface.

  5. Cook until the pancake is light golden on the underside. Use a large spatula to flip the pancake and cook until golden on the other side. Repeat until all the batter has been used.

  6. Preheat the oven to 400°F/200°C/gas 6. Butter a large baking dish.

  7. Cheese Filling: Mix the Ricotta, goat cheese, 1/2 cup (60 g) of Parmesan, marjoram, parsley, and garlic in a large bowl. Season with salt and pepper.

  8. Spread the pancakes with the filling and roll them up tightly. Place the pancakes seam-side down in the baking dish.

  9. Sprinkle with the remaining Parmesan and dot with the butter.

  10. Bake for 8-10 minutes, or until browned. Serve warm on a bed of arugula.


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