1/2 cup wholemeal plain flour
2 eggs
1/4 cup chopped parsley
1/2 cup milk
1/4 cup water
Filling and Sauce:
15g butter
1 carrot
3 zucchini
60g grated cheddar cheese
60g grated mozzarella cheese
15g butter
3 shallots
400g can tomatoes
1 chicken stock cube
Method: Sift flour, stir in combined eggs, parsley, milk and water. Stand 1 hour. Cook 8 pancakes in hot greased pan.
Fill: pancakes with grated carrot and zucchini[,] add cheese. Roll up firmly and place in heat proof dish.
Sauce: Saute chopped shallots in butter[,] add undrained mashed tomatoes and stock cube, simmer for 15 minutes. Pour over pancakes[,] sprinkle with mozzarella cheese. Grill until melted.
Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.19.
