Green pancakes with tomato filling

Recipe Categories : | Pancakes | Watercress | Main Recipe Index |

Serves : 6

Ingredients :

• 2 bunches watercress - about 85g trimmed weight
• 170ml milk
• 120g plain flour
• pinch salt
• 1 large egg
  for the filling :
• 450g tomatoes, skinned and chopped
• 25g butter
• 2 tspn plain flour
• 150ml sour cream
• salt and freshly ground black pepper
  for the sauce :
• 40g butter
• 2 tbsp plain flour
• 280ml chicken stock
• 150ml single cream
• 4 tbsp parmesan cheese, freshly grated
• 3 tbsp parmesan cheese, freshly grated, extra to finish

Preparation and Cooking Instructions

1. Make the batter an hour in advance. Wash the watercress well, then cook in water just to cover for 6 minutes. Transfer to a food processor, using a slotted spoon. Boil the liquid in the pan until reduced to 4 tbsp, then add to the watercress. Process until reduced to a purée, then make up to a scant 275ml with milk.
2. Sift the flour and salt into the food processor, add the egg and process. Add the watercress mixture through the lid while the machine is still running, until smoothly blended. Set aside to rest for 1 hour.
3. To make the filling, cook the tomatoes for 4-5 minutes in the butter in a heavy saucepan. Blend in the flour and cook for 1 minute. Gradually stir in the stock, cream, grated parmesan cheese and salt and pepper to taste. Stir until the cheese has melted. Set aside and keep warm.
4. To assemble the pancakes, process the batter once more, and pour into a jug. Heat a nonstick frying pan or crepe pan and melt a tiny piece of butter in it. Pour in 2 tbsp of the batter, and swirl around the pan until you have a pancake about 12cm in diameter. When lightly browned on the underside, turn and cook on the other side, then remove from the pan and fill, while cooking the remaining pancakes ( there should be 12 in all) in the same way. Fill with the tomato mixture.
5. Arrange the filled pancakes in a large heated serving dish or in individual dishes and then reheat the sauce, beating it well, and dribble over the pancakes. Sprinkle with parmesan cheese.
6. Keep in a warm oven 110°C until ready to serve.