Stuffed Pancakes

Thought it was about time I posted some more savoury recipes. Have been meaning to have a go at using pancakes as a wheat free alternative to filo pastry and actually got round to it today! I do want to try again with multiple layers of thinner pancakes, but as these were rushed, in the hour and a half between pre-school and school pick-up, while also making sausage rolls (wrapped in wheat free bread dough) and bacon rolls (not bacon, and not rolls, but it's what Mini Monster calls them!) for the freezer for packed lunches, didn't have time to experiment…

Essentially, you could probably stuff these with pretty much anything, you don't have to use fish, or the veg I've used, change ingredients to suit what you have or what you can eat!

120g Wheat Free Bread Flour 

2 Balls of Frozen Chopped Spinach (defrosted) - could leave plain, or use herbs

400mls Milk Substitute (I used Oat milk)

1tbsp Olive Oil

(if you don't need them to be wheat free, there is another recipe on the link in the instructions for egg free pancakes)

1/2 cup Pudding Rice (This is stickier, so a bit less messy for small hands, but any rice will do)

1 cup Water

1/4tsp Turmeric (optional - gives yellow colour)

Celery (1/4 stick, finely chopped)

Leek (about and inch, finely chopped)

Garlic (chopped/grated)

1 Carrot (grated) 

herbs (I used a few fresh basil leaves from the limp plant on the windowsill)

Salmon filet (about 8 cm length was enough for me to cut into 6 even sized strips about 1cm wide)

Put rice, water and turmeric (if using) in a pan. Stir and bing to a boil.

Stir again, put on a well fitted lid (don't use pan with spout or won't get a seal), turn off the heat (but leave on the ring) and leave while you make the pancakes.

Mix pancake ingredients in a bowl.

Follow instructions to make pancakes here.

I used 1/3 cup measure for each pancake and made 9 about 15cm diameter. Only 6 made it to stuffing - I had to keep checking they were ok, and hadn't had time for lunch…

Gently fry the chopped celery, leek and garlic (or whatever veg using).

Add veg, grated raw carrot and herbs to the rice and mix well.

 Spread centre of pancakes (about 6 cm square) with about a tablespoon of rice mixture.

 Place piece of fish along edge of rice.

 Fold lower edge of pancake over fish.

Fold in sides.

 Continue to roll up pancake to give spring roll shape.

Place on oiled baking tray.

Drizzle with a little oil.

Bake at 200ºC for about 20 mins, or until crisped and beginning to colour.

*I had one of these cold for my packed lunch the next day, it held together well and was much tastier than the limp looking sandwiches the rep had brought in for us…

**I froze the rest. I used one for emergency quick dinner for Mini Monster. Microwaved for 30 seconds to partially defrost, then fried in a little oil until crispy on the outside. He loved it, but did want it sliced like sushi!