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Side Dishes

Stuffed Pancake Rolls

Half-omelette, half pancake, this super-savoury mixture of egg with peppers and chilli, stuffed with spicy herb filling, would be excellent on a picnic or as a supper snack.

Serves 2

Difficulty
Easy
Preparation Time
Less than 15 minutes
Cooking Time
Less than 10 minutes
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 4
    Eggs
  • 2 tbsp
    Red pepper, very finely diced
  • 1
    Red chilli, deseeded and very finely chopped
  • -
    Salt and freshly ground black pepper
  • -
    Low calorie cooking spray

  • For the Filling

  • 200g
    Quark soft cheese
  • 1 tsp
    Tabasco sauce
  • 1 tsp
    Worcestershire sauce
  • 8 tbsp
    Mixed fresh herbs (coriander, mint and parsley), very finely chopped

  • To Serve

  • -
    Tomato, cucumber and mixed-leaf salad

Approximate Times

  • Preparation :
    Less than 15 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Lightly beat the eggs with 1-2 tbsp of cold water. Stir in the diced red pepper and chilli. Season well with salt.
  2. Spray a medium-sized non-stick frying pan with low calorie cooking spray and when hot ladle half the beaten egg mixture into it. Swirl the frying pan to coat the base evenly and cook over a gentle heat for 3—4 minutes or until the base is lightly browned and set. With a spatula, carefully slide the ‘pancake’ onto a clean work surface. Repeat with the remaining egg mixture to give you two pancakes. Set aside to cool.
  3. In a bowl, mix together the Quark, Tabasco and Worcestershire sauces and the chopped mixed herbs. Season and carefully spread this mixture onto the cooled pancakes. Roll up each pancake to enclose the filling neatly and wrap each one in plastic wrap. Place in the fridge for 2-3 hours.
  4. When ready to serve, cut the pancakes into thick diagonal slices and serve with a fresh salad of tomatoes, cucumber and mixed leaves.