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Pancakes Caprese on a plate with one cut open.
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Pancakes Caprese

Delicious savoury pancake parcels filled with Mozzarella, tomato and basil.
Course Main
Cuisine International
Keyword English Pancakes, Pancake day, Shrove Tuesday
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Calories 450kcal
Author Jacqueline Bellefontaine

Equipment

  • 20cm (8in) Frying pan
  • balloon whisk

Ingredients

Pancakes:

  • 100 g plain flour
  • 2 eggs
  • 300 ml milk
  • oil for frying

Filling:

  • 250 g mozzarella cut into small cubes
  • 300 g cherry tomatoes quartered or halved
  • 8 fresh basil leaves shredded, plus extra to garnish
  • ½ small red onion or 4 spring onions thinly sliced
  • salt and freshly ground black pepper to taste
  • 15 g butter
  • 1 tablespoon olive oil

Instructions

make the pancakes

  • Place 100g (3½oz) flour in a mixing bowl and make a well in the centre. Drop in 2 eggs and add a little of the milk taken from 300ml (½pt). Use a balloon whisk or wooden spoon, beat the egg well gradually incorporating the flour.
  • Beat until smooth then gradually beat in the remaining milk.
  • Heat a little oil in a 20cm/8in heavy-based frying pan. (I use a silicone pastry brush to brush a thin layer of oil over the pan) Spoon about 3 tablespoon of the pancake mixture into the pan and tilt the pan quickly so that the batter to coats the base of the pan. Cook for about 1 minute until the underside is golden.
  • Flip the pancake over and cook the other side. Slide the pancake out of the pan and keep warm. Repeat the process with the remaining batter, re-oiling the pan as required. Stack the cooked pancakes on top of each other, covering to prevent them from drying out.

To make the pancake Caprese parcels

  • Toss together 250g (9oz) mozzarella, 300g (10½oz) tomatoes, ½red or 4 spring onions and 8 torn basil leaves. Season to taste with salt and pepper
  • Divide the filling between the pancakes and fold up to form a parcel.
  • Heat the 15g (½oz) butter and 1 tablepsoon oil in a frying pan and place the pancakes seam side down in the pan and cook for about 3 minutes. Carefully turn over and cook for another 3 minutes.
    Serve garnished with fresh basil

Notes

  • To hold the pancake parcels close you can secure with a cocktail stick. Remove before serving.
  • You may need to fry the pnacakes in a couple of batches adding a little more butter and oil for the subsequent batches.