Ingredients

Method

For the pancakes, beat:
• 3 free-range eggs
• 90 g flour
• A pinch salt
• 3⁄4 cup water
For the tomato sauce:
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 2 T olive oil
• 1 x 400 g can whole peeled tomatoes
• 2 T tomato paste
• 1⁄2 cup water, stock or wine
• 1⁄2 t dried oregano
• sea salt and freshly ground black pepper, to taste
For the filling, mix:
• 250 g ricotta
• 150 g mozzarella, shredded
• 1⁄3 cup Parmesan, grated
• sea salt and freshly ground black pepper, to taste
• 1⁄3 cup grated Parmesan, plus extra for serving
• Italian parsley, finely chopped, for sprinkling

Method

Ingredients

Allow the pancake batter to rest for 30 minutes. Heat a 20 cm nonstick pan, pour in 1⁄4 cup batter and cook on one side only until set but not browned. Repeat wth the remaining batter, separating the pancakes with sheets of baking paper.

To make the tomato sauce, gently soften the onion and garlic in the olive oil. Crush the tomatoes with the juice and add with the remaining ingredients. Simmer, almost covered, fairly briskly, stirring occasionally, for 20–30 minutes, or until slightly reduced and thick. Check the seasoning. Blend until fairly smooth.

Spoon 2 T filling down the centre of the cooked side of each pancake and roll up. Spoon half the sauce into a lightly oiled ovenproof dish (about 25 x 15 cm), then place the filled pancakes on top. Spoon over the remaining sauce and sprinkle with the Parmesan.

Bake at 190°C for 20 minutes, or until hot and bubbling. Add a sprinkling of parsley and pass around the extra Parmesan at the table.

Cook's note: Wrap these easy-to-make pancakes around a delicious cheesy filling.