Special Diet

  • 50 g (2 oz) plain flour
  • 150 ml (¼ pint) skimmed milk
  • 1 small egg, beaten
  • 1 teaspoon olive oil
  • salt and pepper
  • flat leaf parsley sprigs, to garnish
  • 300 g (10 oz) chestnut mushrooms, chopped
  • bunch of spring onions, finely chopped
  • 1 garlic clove, chopped
  • 400 g (13 oz) can chopped tomatoes, drained
  • 2 tablespoons chopped oregano

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.

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.

Meanwhile, make the filling. Put all the ingredients in a saucepan and cook for 5 minutes, stirring occasionally.

Divide the filling between the pancakes, reserving a little of the mixture to serve, then roll them up.

Transfer to an ovenproof dish and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes. Serve with the reheated reserved mushroom mixture, garnished with parsley sprigs.

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