Pancakes freeze well so when making a batch double the recipe and put half in the freezer. This basic mixture can be used for sweet or savoury fillings. When cooking pancakes a good tip is to transfer the batter mixture to a jug and pour each pancake into the pan. This saves a lot of mess and allows you to tilt the heated pan when pouring in the mixture. The batter should be like thick cream and cooks in about 2 minutes on each side. Turn onto a dish. Cover well and freeze. Thaw before unrolling to fill. Either bake covered in a hot oven for 20 minutes or heat over hot water for 30 minutes.
ingredients
serves 4
1 3/4 cups All purpose flour
pinch of salt
1 pint milk
1 egg
1 tablespoon butter
2 level teaspoons curry powder
salt and pepper
3/4 pound cooked turkey
fat for frying
method
1. Sieve 1 cup + 2 tablespoons flour and the salt into a bowl.
2. Mix with 1/2 pint milk and egg to form a smooth batter. Beat well.
3. Melt the butter in a pan, add the curry powder and rest of flour. Cook slowly for about 8 minutes.
4. Add rest of milk, cook the sauce for a few minutes, then season.
5. Add the turkey, chopped in small pieces, heat through and keep hot.
6. Melt the fat in a skillet and make the pancakes.
7. Fill with the turkey mixture and roll up.
