I know Pancake Day has been and gone, but whenever we have pancakes, there are always cries of “we should have these more often!”
Here’s a brilliant way of turning pancakes into a proper meal for any time, not just a pudding for Shrove Tuesday. It’s a surprising hit (especially as it’s meat-free) and turns cauliflower cheese into a more substantial, although not too carb-heavy, lunch or supper. (If you need to upweight the carbs for a growing child, it’s great with a hunk of crusty wholemeal bread to mop up the sauce.)
Serves 4.
Ingredients:
8 pancakes (either my buckwheat pancake recipe, or ready-made such as Crepe Cuisine savoury butter crepes)
1 small cauliflower
half a head of broccoli
350g tub of fresh cheese sauce
a few teaspoonfuls of sundried tomato pesto
a handful of grated, lower fat mature cheddar cheese
Method:
- Cut the cauliflower and broccoli into small florets (small enough to roll up in pancakes) and boil for a few minutes until tender
- Meanwhile, spread a little sundried tomato pesto on one side of each pancake
- Drain the cauliflower and broccoli, heat two-thirds of the cheese sauce in the pan, then stir the cooked vegetables back into the sauce
- Spoon the cauliflower and broccoli cheese sauce down the centre of each pancake, roll up, and pop them into a gratin dish
- Heat the remaining sauce and drizzle over the top of the pancakes, adding a sprinkle of grated cheddar
- Put it in the oven heated to 180° for 10-15 mins until golden and bubbling
Carb-count:
23g carbs per portion (2 buckwheat pancakes)
19g carbs per portion (2 Crepe Cuisine pancakes)
