Considering the amount of people that had pre-made pancake mix or pancake making ingredients in their shopping trolleys and have been asking questions about ‘the best pancake pan’ on social media, I know that everyone is going to be piling them high on Shrove Tuesday.
So when it comes to pancakes what is your favourite filling? Are you a lemon and sugar traditionalist or do you satisfy your sweet tooth with Nutella/Golden Syrup? Or do you buck the trend and go for often overlooked savoury crêpes…controversial…?
Why not kick your evening off with this courgette, red pepper and feta cheese savoury pancake before moving onto your usual lemon and sugar crêpe for a night of batter-based feasting?
Courgette, red pepper and feta savoury pancake
1st: Grate a courgette and wrap in a dishcloth to extract the water. Leave for approx 30mins.
2nd: Chop a large red bell pepper into small dice and sauté until soft. Chop a couple of spring onions and soften in the same pan. Remove from the heat and crumble in 100g of feta cheese.
3rd: Whisk together 3 eggs, 5 tablespoons of plain flour, the drained courgette shards, and a handful of chopped mint and chopped parsley. Season with pepper.
4th: Pour oil into a hot pan and pour the batter mixture to create the best flat, round disk you can make using this thick batter. Cook on both sides for a few minutes a side.
5th: Serve the red pepper and feta filling on top and roll in half. Sprinkle over some fresh herbs and drizzle with extra virgin olive oil.
This recipe makes enough for two as a light lunch or dinner served with a rocket salad or some steamed vegetables on the side.
Dare you break with tradition and give this a go? You can always have your lemon and sugar crêpe for dessert –
I know I am!
Click here for my Shrove Tuesday blog 2013.