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Pancakes with Neapolitan filling

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Ingredients for 2 servings:

  • 2 eggs
  • 1 pinch of salt
  • 250 ml milk
  • 160 g flour
  • Fat for frying
  • 200g mozzarella
  • 1 pack of tomatoes, pureed
  • salt and pepper
  • basil
  • 50 g Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pancakes filled with mozzarella, topped with tomato sauce and parmesan cheese

Whisk the eggs, salt, and milk with a fork. Add the flour a tablespoon at a time, whisking vigorously. Blend the batter until smooth. Fry 4 pancakes in a pan with a little fat from the batter. Make a tomato sauce with the passata and seasoning. Slice the mozzarella. Preheat the oven to 200°C. Top the pancakes with mozzarella, roll them up, and place them in a baking dish. Pour the tomato sauce over them and sprinkle with Parmesan cheese. Bake in the oven for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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