Mascarpone, pea and brinjal pancake stack

Recipe from: 5/26/2001 12:00:00 AM
Ingredients 22
Servings 8
Time

Ingredients

  • 150
    g
    cake flour
  • 2
    large eggs
  • 250
    ml
    milk
  • 30
    ml
    olive oil
  • pinch of salt
  • Parmesan cheese shavings
  • BRINJAL FILLING
  • 1
    large aubergine
  • 30
    ml
    olive oil
  • 5
    ml
    each tabasco sauce and balsamic vinegar
  • 2
    garlic cloves, crushed
  • salt to taste
  • TOMATO AND OLIVE FILLING
  • 30
    ml
    olive oil
  • 1
    large onion, diced
  • 400
    g
    can tomatoes, drained
  • 5
    ml
    sugar
  • 2
    garlic cloves, crushed
  • 100
    g
    pitted black olives
  • PEA AND MASCARPONE FILLING
  • 125
    g
    fresh or frozen peas
  • 250
    g
    mascarpone cheese
 

Method

 
Process flour, eggs, milk, water, oil and salt in a blender. Chill for 1 hour. Heat a small frying pan and add a little oil. Drop a small ladleful of batter into pan, tilting pan so that batter covers base. Cook until golden brown underneath. Turn and brown briefly underneath. Repeat until all batter is used. BRINJAL FILLING: Season brinjal, cut into 5 mm thick slices with remaining ingredients. Grill each side for 4 to 5 minutes. TOMATO AND OLIVE FILLING: Heat oil in a frying pan, add onion and fry until transparent. Add tomatoes, sugar and garlic and cook for 15 minutes. Stir in olives. PEA AND MASCARPONE FILLING: Combine peas and mascarpone. TO ASSEMBLE: Stack pancakes, alternating fillings. Top with Parmesan shavings. Slice to serve.
 

Read more on: dairy  |  grill  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.