1 cup flour
1 cup fat-free milk
(use as much vegetables as you like – the actual recipe calls for green pepper but we don’t eat peppers so I skipped those)
About half a cup of cheese (or more, if you like)
Salt & pepper & Italian herbs, to taste
Oil for frying
A tomato-based sauce for spreading – I used the All Joy pasta sauce (I love, love, love these sauces)
you know how I like to prepare everything before I start?
Mix the flour, egg and milk.
Add the vegetables and cheese.
Heat the oil and fry the pancakes.
I tried lots of ways to do this because I don’t follow cooking directions very well (except for baking – which I follow religiously since Nigella mentioned that baking is like science).
First, I tried to fry some of the veggies, and then I poured some batter, swirled it around and flipped when that side was ready. This didn’t work so well. So don't do this one!
Then I tried it the way the recipe intended :--)
However, the batter is so thick with the vegetables that it takes FOREVER to fry and frankly, I don’t have the patience for all that standing around.
Secondly, I tried frying it very thin and rolling it like a real pancake with tomato sauce and cheese on top. Looks a bit like an enchilada.
Third, finally I settled on a way that made me very happy.
I fried the pancake like normal. Then while still in the pan, I spread a teaspoon or two of the All Joy pasta sauce. I then grated some cheese and let the heat melt it.
Then it looks like a pizza and we ate it like that.
This is how I would do again, if ever I was mad enough to do all this work.
But please!!! Don’t let my laziness put you off. It’s just I’m not a fan of long meals. You know that anything I normally cook takes 30 minutes at most to prepare!