Shrove Tuesday sprung itself on us again yesterday. I thought I better make some pancakes for Hubby, a little treat for him as I never usually bother. I decided it could be a fun idea to bring pancakes into the main supper dish so I concocted the following.
Savoury Pancakes with Turkey & Bechemel Sauce
Pancake Batter - Makes 10-12
1 pt Semi Skimmed Milk
5 oz Plain Flour
250g Turkey Breast, sliced thinly
Half Onion sliced
2 small Peppers, one green one red, halved and sliced
Handful if sliced mushrooms
Half Vegetable stock cube (I use Maggi, the best if you can get hold of them)
3/4 Pint of Semi skimmed milk
1 Tbs Plain Flour
Small knob of butter
Small handful grated Cheddar cheese
Pepperdew Peppers from Jar.
Make up a batch of pancake batter in blender.
Stir fry in a little oil the Turkey, onions, peppers, mushrooms and crumble in the stock cube, I also added a little shake of cayenne pepper for a kick.
Make the Bechemel, melt the butter in a pan, add flour to make a roux, slowly pour in the milk, keep stirring or it will go lumpy. Grate in a little nutmeg and toss in a handful of cheese.
Remove from heat whilst you make 6 Pancakes.
Take a pancake fill it with the turkey mixture, roll up and place in a baking dish, repeat for all 6.
Pour the bechemel over the top of the pancakes, garnish with chopped parsley and a handful of the wonderfully piquant Pepperdew peppers and the mozzarella ball ripped up.
Bake in oven at 180oc for 15 mins.
Whilst I was making this I thought it was going to be rather heavy and stodgy and was very surprised when it was not! Would have been brilliant with a side salad, but being little piggies, we decided to forgo the salad and finish the whole dish.
Afterwards there was still some batter left so a couple of traditional pancakes with just lemon juice and sugar sprinkled over were called for.