Yield: 4 servings
Measure | Ingredient |
---|---|
300 millilitres | Milk; (1/2 pint) |
125 grams | Plain flour; (4oz) |
1 \N | Egg; size 3, beaten |
\N \N | Salt and freshly ground black pepper |
2 tablespoons | Olive oil |
1 \N | Onion; finely chopped |
1 \N | Clove garlic; crushed |
1 \N | Green pepper; finely diced |
2 \N | 120 g; (4.23oz) cans |
\N \N | ; sardines, drained |
\N \N | ; and chopped |
3 tablespoons | Freshly chopped parsley |
1 \N | 227 gram can chopped tomatoes; (8.1oz) |
125 grams | Grated Cheddar cheese; (4oz) |
1. Whisk together the milk, flour, egg and seasoning to form a smooth batter.
2. Heat a little oil in a frying pan and pour in sufficient batter to coat the base of the pan when gently tipped.
3. Cook for 1 minute or until the underside is golden, turn over and cook the other side. Repeat process to make 6-8 pancakes.
4. Heat the remaining oil in the pan and fry the onion, garlic and pepper for 4-5 minutes. Stir in the sardines, most of the parsley and seasoning to taste.
5. Divide the mixture between the pancakes. Roll each pancake up and arrange in a single layer in a lightly buttered ovenproof dish. Pour over the tomatoes and sprinkle with cheese.
6. Bake in a preheated oven 200 C, 400 F, Gas Mark 6 for 15-20 minutes.
Serve immediately sprinkled with the remaining parsley.
Converted by MC_Buster.
NOTES : A quick easy to make light supper or starter.
Converted by MM_Buster v2.0l.