Serves 4 people (depending on the size of the pancakes)
For the pancakes
200g gram (chickpea) flour
4 tbsp plain flour
2 tbsp. Siúcra Caster Sugar
3 to 4 tbsp water
For the filling
4 shallots, thinly sliced
2 garlic cloves, finely chopped
6 sundried tomato halves, chopped
3 tbsp black olives, roughly chopped
80g baby spinach
1 tsp chopped thyme
3 tbsp grated mature cheddar cheese
2 tbsp grated parmesan
½ lemon, zest only
3 tbsp cheddar cheese, for the top
2 tbsp breadcrumbs, for the top
1 tsp chopped thyme
Sprigs of thyme, to garnish
To prepare the pancakes
- Combine the gram (chickpea) flour, plain flour and Siúcra Caster Sugar in a bowl. Beat together the eggs and milk and slowly whisk into the flour mix. Leave to stand for 10 minutes, then pour into a jug.
To make the filling
- Heat a little oil in a frying pan, add the shallots and simmer for about 5 minutes until cooked before adding the garlic. Cook for a further 1 minute. Add the sundried tomatoes, black olives and spinach.
- Take the pan off the heat and add the thyme, quark, cheddar cheese and parmesan and mix well. Add salt and freshly ground black pepper and lemon zest to taste.
- Preheat the oven to 180C/fan 160C/gas 4.
- When ready to cook, heat the frying pan and add a little butter and oil, stir the batter then pour just enough batter into the pan to make a large size pancake. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked. Place on a clean plate continuing to finish all the batter. Place sheets of parchment paper in between the pancakes to prevent them from sticking.
- Brush a gratin dish with a little melted butter. Spoon some filling down the centre of each pancake, roll them up and lay them alongside each other in a buttered gratin dish. Sprinkle over the cheese, breadcrumbs, thyme and bake for about 15 or until the cheese has melted and is golden.
- Garnish with thyme sprigs and serve.