Omelette pancakes

Recipe from: 1/27/1994 12:00:00 AM
Ingredients 15
Servings 4
Time 20 min

Ingredients

  • OMELETTE PANCAKE
  • 300
    ml
    cake flour
  • 225
    ml
    water
  • 225
    ml
    milk
  • 3
    eggs, beaten
  • 50
    ml
    oil
  • pinch salt
  • FILLING
  • 200
    ml
    leftover cooked spaghetti
  • 250
    ml
    leftover cooked meat or ham, diced
  • 1
    small can peas, drained
  • 1
    medium-sized tomato, diced
  • about 50 ml mayonnaise
  • grated Cheddar cheese (optional)
  • chopped parsley, salt and black pepper to taste .
 

Method

+/- 35 min
 
Whisk all the ingredients for the omelette pancake together till the mixture is smooth and there are no lumps. Leave for at least 15 minutes. Meanwhile, mix all the ingredients for the filling. Heat a 20 cm pan till hot and grease with oil. Divide the batter to make four fairly thick omelette pancakes. Do not turn them over. Spoon a quarter of the filling onto each pancake when the bottom is cooked and browned, but the top is still slightly moist. Fold one half of the omelette pancake over the filling and heat till the filling is warmed through. Transfer the omelette pancakes to four plates and serve immediately with wholewheat bread. Serves 4.
 

Read more on: starch  |  shallow-fry
 

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