Vegetarian mains
Soufflé vegetable pancakes
Vegetarian stuffed pancakes cooked in a hot oven until the cheese on top is melting and golden brown. Quick to make and light and airy, these make a good midweek dinner and are an excellent way of using up leftover veg. See our basic pancake mix for a simple recipe.
Ingredients
- about 400g leftover cooked veg e.g. leeks, roots or broccoli, finely chopped
- 50g butter
- 50g plain flour
- 300ml milk
- ½ tsp Dijon or coarse grain mustard
- handful grated Cheddar (or use whatever cheese you have left in the fridge) and a little extra for sprinkling
- 4 eggs, yolks and whites separated
- 4 pancakes
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Melt the butter in a pan, add the flour and cook gently, stirring, for 2 minutes.
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Step 3
Lower the heat right down and gradually whisk in the milk. Increase the heat slightly and stir until the sauce has thickened.
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Step 4
Add the mustard and cheese and season with salt and pepper. Leave to cool for a few minutes, then stir in the egg yolks, then the leftover veg.
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Step 5
In a separate bowl, whisk the egg whites until they form a soft peak.
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Step 6
Carefully fold the egg whites into the veg mixture. Put the pancakes in a baking dish and spoon some of the veg mixture down the middle of each pancake.
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Step 7
Fold the pancake over on both sides to make an open ended parcel. Sprinkle with a little extra cheese and bake for 20 minutes.
