2/3 cup (100 g) 4 oz plain wholemeal flour
1 egg, beaten
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
2 tbsp (30 ml) corn oil
1 egg, beaten
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
2 tbsp (30 ml) corn oil
for the filling
75 ml (3 fl oz) dry white wine
800 g (1 lb 12 oz) can tomatoes
1 onion, skinned and chopped
2 tbsp (30 ml) chopped fresh basil or 1 tbsp (15 ml) dried
3 oz (75 g) stuffed olives, chopped
2 tbsp (30 ml) tomato puree (paste)
salt and pepper, to taste
175 g (6 oz) mozzarella cheese
800 g (1 lb 12 oz) can tomatoes
1 onion, skinned and chopped
2 tbsp (30 ml) chopped fresh basil or 1 tbsp (15 ml) dried
3 oz (75 g) stuffed olives, chopped
2 tbsp (30 ml) tomato puree (paste)
salt and pepper, to taste
175 g (6 oz) mozzarella cheese
method
1. To make the filling, put the wine, tomatoes with their juices, onion and basil in a saucepan.
2. Bring to the boil and simmer for 10 minutes, until the onion is soft.
3. Add the olives and tomato puree and cook for a further 5 - 10 minutes, until thick. Season.
4. To make pancakes, put the flour into a bowl. Make a well in the centre and add the egg, whisking continuously.
5. Gradually add the milk, drawing in the flour from the outside of the bowl, to form a smooth batter.
6. Heat the oil in a 20.5cm (8 inch) frying pan until very hot.
7. Pour off oil into a heatproof container.
8. Add just enough batter to coat the base of pan and swirl lightly.
9. Cook for 3-4 minutes, turn over and cook for a further 3-4 minutes.
10. Make 7 pancakes with remaining batter.
11. Put one pancake in a heatproof dish and spread a little filling over.
12. Grate half of the mozzarella and sprinkle a little over the filling.
13. Top with another pancake and repeat process, finishing with a tomato layer.
14. Slice the remaining mozzarella and arrange on top.
15. Bake at 180°C (350°F) mark 4 for 20 25 minutes, until golden brown.
2. Bring to the boil and simmer for 10 minutes, until the onion is soft.
3. Add the olives and tomato puree and cook for a further 5 - 10 minutes, until thick. Season.
4. To make pancakes, put the flour into a bowl. Make a well in the centre and add the egg, whisking continuously.
5. Gradually add the milk, drawing in the flour from the outside of the bowl, to form a smooth batter.
6. Heat the oil in a 20.5cm (8 inch) frying pan until very hot.
7. Pour off oil into a heatproof container.
8. Add just enough batter to coat the base of pan and swirl lightly.
9. Cook for 3-4 minutes, turn over and cook for a further 3-4 minutes.
10. Make 7 pancakes with remaining batter.
11. Put one pancake in a heatproof dish and spread a little filling over.
12. Grate half of the mozzarella and sprinkle a little over the filling.
13. Top with another pancake and repeat process, finishing with a tomato layer.
14. Slice the remaining mozzarella and arrange on top.
15. Bake at 180°C (350°F) mark 4 for 20 25 minutes, until golden brown.
serving amount
serves 4
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