VegBox Recipes

Autumn Pancakes With Blue Cheese Sauce

This delicious pancake recipe is a filling meal on a cold evening. The tomato-based filling is quick and the blue cheese topping goes wonderfully creamy in the oven. Enjoy!
 
 

Ingredients

Serves 4

8 pancakes:
About 200g flour (wholewheat tastes great)
3 eggs
About 200ml milk
Vegetable oil for frying

Filling:
4 medium carrots
2 medium onions
100g frozen sweetcorn
1 tin tomatoes (about 400g)
½ stock cube
2 cloves garlic
handful fresh herbs, chopped (optional)

Topping:
150ml half fat creme fraiche
75g blue cheese
handful sunflower seeds
50g Cheddar, grated (optional)
 

Method

  1. Make a batter from the pancake ingredients. Add more / less milk to get the consistency you like. Gently heat some oil in a frying pan and add ⅛ of the batter. Cook on both sides. Set on one side and repeat to make 6-8 pancakes.

  2. Pre-heat the oven to 180 C (Gas Mark 5)

  3. Peel or scrub the carrots. Chop into small chunks or slices. Boil for 5 minutes with the sweetcorn. Drain.

  4. Peel the onion and garlic. Chop roughly. Put in a blender with the tomatoes, herbs (if using) and stock cube and blitz until fairly smooth.

  5. Put the carrots and sweetcorn in a pan with the tomato mixture and simmer gently for 5 minutes.

  6. Gently heat the creme fraiche with the blue cheese to melt it.

  7. Roll up the pancakes
  8. Put a few tablespoons of the filling in a line across the middle of each pancake and roll into a tube. Place in an oven-proof dish.

  9. Top with the cheese sauce, some freshly grated black pepper, the sunflower seeds and the Cheddar, if using.

  10. Bake for 20-30 minutes, until the top is golden brown.



Delicious with steamed green veg.
 

Time From Cupboard-To-Table

45 mins
 

Notes & Variations on Autumn Pancakes With Blue Cheese Sauce

If you want to speed things up, use a jar of tomato-based pasta sauce instead of the tomatoes, onion, garlic, stock cube and herbs.
 
 
 

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