Ricotta pancakes filled with mediterranean vegetables
Mediterranean vegetables
2 red peppers
2 yellow peppers
1 aubergine
1 butternut squash
1 fennel
1/2 bunch of thyme (finely chopped)
6 tbs olive oil
Method
Chop the vegetables into bite size chunks and place on a baking tray. Pour the olive oil over the vegetables and sprinkle the finely chopped thyme over the top. Put into a pre heated oven at 180 degrees and cook for half an hour.
Pancakes
200ml milk
4 eggs
250g plain flour
Pinch of salt
1 tbs olive oil
2 tbs ricotta
Method
Whilst your vegetables are in the oven you can now make your pancakes and tomato sauce. Whisk all of the pancake ingredients together the until smooth. To make the pancakes heat up one table spoon of vegetable oil in the frying pan and then ladle the pancake mix into the pan until the surface of the frying pan is covered with a thin layer, once fine bubbles appear on the surface flip the pancake and cook on the other side.
Tomato sauce
8 tomatoes
2 chillies (finely chooped)
1/2 bunch of basil (roughly chopped)
1 clove garlic (finely chopped)
Pinch of salt
Method
Chop your tomatoes in half and pan fry with all of the ingredients together with 100ml of water for ten minutes.Once softened and cooked blend until smooth. Kepp warm on the stove until ready to serve.
To serve
Place a quarter of the vegetable mix onto your pancake and roll. Pour a quarter of the tomato sauce on top and serve.