Savoury & Sweet Pancakes

Shrove Tuesday sprung itself on us again yesterday. I thought I better make some pancakes for Hubby, a little treat for him as I never usually bother. I decided it could be a fun idea to bring pancakes into the main supper dish so I concocted the following.

Savoury Pancakes with Turkey & Bechemel Sauce

Pancake Batter - Makes 10-12

1 pt Semi Skimmed Milk

5 oz Plain Flour

2 Eggs

Pancake Filling

250g Turkey Breast, sliced thinly

Half Onion sliced

2 small Peppers, one green one red, halved and sliced

Handful if sliced mushrooms

Half Vegetable stock cube (I use Maggi, the best if you can get hold of them)

Bechemel Sauce

3/4 Pint of Semi skimmed milk

1 Tbs Plain Flour

Small knob of butter

Nutmeg

Small handful grated Cheddar cheese

Chopped Parsley

Pepperdew Peppers from Jar.

Mozzarella

Make up a batch of pancake batter in blender.

Stir fry in a little oil the Turkey, onions, peppers, mushrooms and crumble in the stock cube, I also added a little shake of cayenne pepper for a kick.

Make the Bechemel, melt the butter in a pan, add flour to make a roux, slowly pour in the milk, keep stirring or it will go lumpy. Grate in a little nutmeg and toss in a handful of cheese.

Remove from heat whilst you make 6 Pancakes.

Take a pancake fill it with the turkey mixture, roll up and place in a baking dish, repeat for all 6.

Pour the bechemel over the top of the pancakes, garnish with chopped parsley and a handful of the wonderfully piquant Pepperdew peppers and the mozzarella ball ripped up.

Bake in oven at 180oc for 15 mins.

Whilst I was making this I thought it was going to be rather heavy and stodgy and was very surprised when it was not! Would have been brilliant with a side salad, but being little piggies, we decided to forgo the salad and finish the whole dish.

Afterwards there was still some batter left so a couple of traditional pancakes with just lemon juice and sugar sprinkled over were called for.