Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 5.29 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
Filling
- 300grams chestnut mushrooms, chopped
- 1 bunch spring onions, finely chopped
- 1 clove garlic, chopped
- 400grams can chopped tomatoes, drained
- 2tablespoons oregano, chopped
- 50grams plain flour
- 2/3 cup skimmed milk
- 1 small egg, beaten
- 1teaspoons olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 leaf flat parsley sprigs (to garnish)
Nutrition per serving
635kJ / 152Cal
635 Kilojoules or 152 Calories
7% of daily energy intake*
Protein
8.5grams
Fat
4.1grams
Carbs
19.1grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Put the flour, milk, egg and salt and pepper in a blender or food processor and blend until smooth, or whisk with a fork in a bowl.
Step 2 of 5
Heat a few drops of the oil in a nonstick frying pan. Pour in a ladleful of the batter and cook for 1 minute. Carefully flip the pancake over and cook the other side. Slide the pancake out of the pan on to greaseproof paper. Make 3 more pancakes in the same way, adding a few more drops of oil to the pan between each one, and stack the pancakes between sheets of greaseproof paper.
Step 3 of 5
Meanwhile, make the filling. Put all the ingredients in a saucepan and cook for 5 minutes, stirring occasionally.
Step 4 of 5
Divide the filling between the pancakes, reserving a little of the mixture to serve, then roll them up.
Step 5 of 5
Transfer to an ovenproof dish and bake in a preheated oven, 180°C for 20 minutes. Serve with the reheated reserved mushroom mixture, garnished with parsley sprigs.
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