Ingredients
- Pancakes
- 2 eggs
- 75 g plain flour
- 100 ml milk
- salt pepper and nutmeg
- Filling
- 400 ml milk
- 50 g butter
- 70 g flour
- 70 g each Mozzarella, Bel Paese, Fontina and Emmenthal
- Salt, pepper and nutmeg
- Tomato Sauce
- 750 g fresh plum tomatoes
- 1 medium onion
- 2 cloves garlic
- olive oil, salt pepper, tsp sugar
- fresh chopped basil
- Grated parmesan cheese
- 125 ml double cream
Preparation
Step 1
Tomato sauce
Peel the plum tomatoes by blanching them for a minute in boiling water. Dice the onion and the garlic very finely and cook in the olive oil until golden, add the tomatoes, salt, pepper and the sugar, bring to the boil then simmer for 30 mins on a low heat. Blend with a hand blender, add the basil and adjust for seasoning.
Pancakes:
Mix the eggs and the flour with the salt, pepper and nutmeg. Add the milk and mix thoroughly. Pre heat and grease a non stick pan. Add a little of the mixture and cook the pancakes.
Filling:
Bring the milk to the boil. In a separate pan melt the butter, and add the flour, mix well. Add the boiling milk and mix well, cook for a couple of minutes, then add the cheeses, salt, pepper and nutmeg to taste.
Spread some of the filling onto each pancake, fold in half, spread more mixture and then fold again. Carry on till all of the pancakes have been filled. Coat the bottom of an ovenproof dish with some of the tomato sauce and arrange the panzerotti. Top the pancakes with the rest of the tomato sauce and pour the cream over it. 'Dust' with parmesan cheese and bake in a preheated oven at 180C for approximately 20 minutes. Serve with extra Parmesan cheese and fresh ground black pepper.