Pancakes - Enchiladas (vg/gf)
These are far from ‘traditional ‘ style but Damn they taste good! I challenge you to not add these to your family favourites list.
Ingredients
100g Plain flour
50g Cornflour
350g Milk (or plant based)
2 lg Eggs (egg replacer)
Pinch of salt
2 med Red onion
2 med Red peppers
1 med Courgette
3 handfull Spinach
Spices to taste (not going to judge if you use a packet mix). We use a mix of Paprika, ground cumin and coriander, garlic salt, cinnamon and all spice.
Small bunch of fresh coriander and 2 garlic cloves roughly chopped.
1 jar Passata
150g any melty Cheese or Cheeze (grated) you choose
2 tbs Rapeseed oil
How to make it
This is a 3 step process.
Pancakes: Firstly you want to make the pancakes, these are more traditional crepe style pancakes. Simply whisk the flours, milk, eggs and salt together in a bowl and set aside while you heat your skillet. These are going to be pretty thin so will only take a minute to cook on each side. So ladle at a time, get a big stack cooked off, aim for maybe 3or4 per person. Any you don’t use freeze for another day.
Filling: Get your veggies all sliced up, thinly and evenly, we want everything to cook at the same speed. On your skillet heat your rapeseed oil and spices on a med/low heat, allowing them to sizzle for a couple of min to get all that flavour magic out. Add your Veggies on to the skillet and let them melt down in the spices. We want them to get soft and sticky. Set them aside too cool for a few minutes, don’t want you burning your fingers.
Assemble: Start by cracking open that jar of passata and mixing in the chopped garlic and coriander, there is never any shame in cheating this kinda thing. Next we start making our wraps, placing a couple of good spoon fulls of filling into our pancakes and rolling tightly to keep them together. placing these in the bottom of and oven proof dish crating layers as you go. Once you’ve finished pour your garlicky passata over the top of your wraps, trying to make sure its a good even layer. Now go crazy and cheese that top, this is also a good chance to add a little heat. Jalapeños, chilli flakes or sauces, its totally up to you.
Bake at 180C for around 40 minuets and the top is bubbling and golden. We serve it with a simple salad and a good dollop of Avocado smash. This dish is really easy to super size to feed an army of friends if you’re feeling sociable.