- Serves: 4
- Cook Time:
- Prep Time: 50 minutes
- Effort: medium
For the pancakes
- 150 g plain flour
- 1 tsp salt
- 3 eggs, beaten
- 15 g parmesan, freshly grated
- 350 ml milk
- extra virgin olive oil, for greasing
For the filling
- 450 g ricotta cheese
- 200 g buffalo mozzarella, diced
- 30 g parmesan, freshly grated
- 5 rashers prosciutto, chopped
- small bunch parsley, chopped
- freshly grated nutmeg, to taste
- black pepper
For the tomato sauce
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, chopped
- 2 x 400 g tin canned chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp caster sugar
1. For make the pancakes, sift the flour with the salt and make a well in the centre. Add the eggs and Parmesan cheese.
2. Pour in about one third of the milk, and start whisking. Work from the centre, gradually drawing in the flour, and slowly add the rest of the milk, beating until you have a smooth batter. Leave it to stand for half an hour before cooking the pancakes.
3. Stir the batter again. If it seems on the thick side add a splash or two of water or milk.
4. Grease a heavy frying pan with a little olive oil and place over a medium heat. Pour in one ladleful of batter and swirl it round the pan to cover the base. Once the underneath is lightly coloured and the pancake comes away from the sides easily, turn it over and give the other side just enough time to set and become speckled with brown. Take the pancake out of the pan and lay on a plate. Repeat until you have 8 good pancakes, stacking them up as they come out of the pan. .
5. Mix all the ingredients for the filling together in a large bowl. Season well with nutmeg, salt and pepper and set aside.
6. To make the tomato sauce, heat the olive oil in a saucepan over a moderate heat.
7. Add the garlic, and as soon as it begins to brown add the tomatoes, tomato puree and sugar. Season with salt and pepper.
8. Cook over a fairly high heat for about 15-20 minutes, until thickened, stirring frequently. Taste and adjust the seasoning if necessary.
9. Pre-heat the oven to 200C/gas 6. . Take the first pancake and spoon one eighth of the filling across the centre. Flip the sides over to cover the ends of the filling then roll the pancake parcel up neatly.
10. Place in a lightly oiled ovenproof dish large enough to take all the filled pancakes in a cosy, single layer.
11. Repeat with the remaining pancakes and filling. Pour over the tomato sauce then bake in the oven for about 20-30 minutes, until bubbling hot. Serve at once.
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