This recipe is a nutritious and delicious supper dish and you can make it as spicy as you like! Serve with sides of soured cream and homemade guacamole for a complete Mexican style meal!
Serves 4.
Ingredients
- 100g plain flour
- 2 eggs
- 300ml milk
- A tablespoon of olive oil
- A pinch of sea salt
For the filling:
- 3 shallots or 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 1 1/2 teaspoon cumin seeds, toasted and ground
- 2 heaped teaspoons of tomato pure
- 2 tablespoon water
- A pinch of chilli powder (optional)
- 450g cooked red or black beans
- 100g grated hard cheese
- A little olive oil
- Sea salt and freshly ground black pepper
Method
Make the pancakes in the usual way.
- To make the filling, heat the oil in a frying pan and add the shallots or onions until they begin to colour and soften.
- Then add the spices, garlic, tomato puree and water and cook for a further few minutes.
- Then add the beans, crushing some of them with the back of a wooden spoon to mush up bit. Taste for seasoning.
- Fill your pancakes by spooning a tablespoon of filling on each pancake and then rolling up.
- Put them seam down in a greased shallow ovenproof dish and fill the other pancakes to fill the dish.
- Sprinkle the cheese over the pancakes and cook in the oven 190C (ESSE dial guide top end of HOT) for about 20 minutes or use the ESSE grill to brown the cheese on top if you wish.
This dish can be prepared in advance and cooked just before you want to eat it.
Recipe prepared using the ESSE Ironheart wood-fired cooking stove, pancakes cooked direct to the right hand side of the cast hand hotplate and then baked in the oven which is heated by the fire. Courtesy of Philippa Vine at Bluebell Farmhouse Kitchen and Cookery School in East Sussex.
