A fantastic little weapon to have in your recipe arsenal. Whip up a batch of these and wrap all sorts of savoury anything in them...think prawns, pork, chicken, bechemel sauce, beef strips, spinach and ricotta, bechemel...the sky is the limit...YUM.
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- 2-3 spring onions/shallots
- 2 eggs
- 400 g milk
- 200 g plain flour
- Pink Salt Flakes pink salt flakes BUY
- Extra Virgin Olive Oil (EVOO) EVOO for frying BUY
Place spring onions into TM bowl and chop 3 sec/speed 6.
Add remaining ingredients and blend 30 sec/speed 5. Scrape down and repeat if necessary. Rest batter for minimum 10 minutes.
Heat a frypan over a medium heat (Induction 6) for 5 minutes. Oil frypan with a little EVOO.
Increase heat slightly (Induction 8) and make pancakes one at a time. Keep covered and warm until assembly or pre-make up to 24 hours ahead, then reheat before assembly.
Makes 10-12 pancakes.
Use any meat filling with these pancakes.
Try using a bechamel sauce with sauteed mushrooms, or a ricotta and spinach filling with fresh tomato sauce.