“……… I DO THIS, MY WAY! …..”
(Pancakes filled with –tinned- Tuna fish and a variety of vegetables)
We all had this situation at one time – you are in need to relax after a hard day at work and now ready to sit down and watch a nice film. No cooking that evening for once. And then the doorbell goes and friends from out-of-town ‘pop in’ to say ‘Hello’. Here go all the beautiful plans for that evening, but soon the joy of seeing these good friends takes over.
Of course they stayed for supper, which was very nice. But what to do? A look into my (nearly barren) fridge – big shopping day was ‘tomorrow’ – and into my larder (store cupboard) and I came up with the idea of serving my faithful standby ‘pancakes surprise’.
These are savoury pancakes filled with all sorts of delicious items like here with Tuna and various vegetables and another one with very spicy Quark.
My friend and I quickly went to work in the kitchen while the men caught up with the latest news. But soon we were able to join them for a drink of our delicious Sula wine from the Nashik region of western India, 180 km northeast of Mumbai.
For 2 people you will need:
For the pancakes
125 g flour
¼ l milk
Salt (to taste)
Some butter to fry the pancakes
For one of the fillings:
1 Tbsp flour
¼ l milk
Salt and pepper (to taste)
1 tin of Tuna fish (in water)
2 Tbsp Capers
1 Tbsp lemon juice
250 g assorted vegetables (here I used finely grated carrots, peas, cauliflower)
Here is how I do this “… my way”
Make medium sized thin pancakes and keep warm.
Now heat butter, add flour and whilst stirring all the time, cook this until smooth. Add the cold milk bit by bit – keep stirring – ; bring to boil and add spices.
Add the vegetables (I only blanched the cauliflower florets) to the Béchamel sauce and slowly cook for a few minutes.
Add drained Tuna and Capers, salt, pepper and lemon juice – bring once again to the boil for a couple of minutes.
Take an ovenproof dish and using a small piece of soft butter smear this all over the inside of this dish.
Take some of the Tuna/Vegetable filling and spoon all over the pancake – continue until all the pancakes are filled. Roll each one up tightly and add to the ovenproof dish.
Bake in the pre-heated oven by 180 C for 20-30 minutes or until the pancakes are really golden brown.
N.B. Most vegetables can be used here, depending on your imagination and what you have in your larder.
Here is how I do this “… my way” (Part 2)
Before our friends arrived I had already made our own Supper ready to be enjoyed later on. I thought I will share this one with you as well – it’s so easy, quick, delicious but very filling.
3 large thin ‘dosas’ (Pancakes) using whole wheat (Atta) flour, egg and milk
When they were done I used up my home-made Quark by adding to this salt and pepper (to taste), Lots of Spring onions, finely chopped, 2 tsp Kashmiri Chilli powder, a generous helping of our beloved Lingham’s Chilli Sauce (it all depends how much heat you can take), mixed all this well and spread this mixture evenly over all 3 pancakes. Added one on top of the other and then rolled all this tightly together. With a serrated knife I cut our portions.
No need to keep in oven. Any left overs keep well in the fridge for the next day when I heat this up until just warm.
That’s it – enjoy.