Baked Ratatouille Pancakes In White Sauce


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Pancakes stuffed with a version of the famous French vegetable. Add courgettes if available, to the ratatouille.

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Preparation Time:    Cooking Time:     Serves 6.
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For the pancakes
1/3 cup plain flour (maida)
1/3 cup cornflour
1/3 cup milk
1/3 cup water
2 tsp melted butter
a pinch of salt

For the ratatouille stuffing
1 1/2 cups peeled and chopped brinjals (baingan / eggplant)
1 onion, chopped
1/2 tsp green chillies, finely chopped
1 tomato, finely chopped
1/2 tsp levelled, chilli powder
1/3 cup boiled green peas
1 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste

For the baking
3 cups White Sauce
2 tbsp grated processed cheese


    For the pancakes

    1. Mix the plain flour, cornflour, milk and salt with 1/2 teacup of water.
    2. Spread 2 tablespoons of the batter onto a non-stick frying pan and cook on both sides with a little butter. Repeat for remaining batter.

    For the ratatouille stuffing

    1. Heat the oil and fry the onion and green chillies for a while.
    2. Add the tomato and chilli powder and fry again for a few seconds.
    3. Add the brinjal pieces and peas and cover and cook until soft.
    4. Add the salt and coriander.

    How to proceed

    1. Put some stuffing in the centre of each pancake, spread a little white sauce on top and roll up.
    2. Arrange in a baking dish. Pour the remaining white sauce on top and sprinkle with the grated cheese.
    3. Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes or until golden brown.
    4. Serve hot.

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