Camembert and broccoli pancakes


  • ¾ cup (110 g) plain flour
  • 2 eggs, beaten
  • salt and pepper
  • 1 cup (250 ml) low–fat milk
  • 1 tablespoon sunflower oil
  • 2 tablespoons freshly grated parmesan
  • sprigs of fresh flat–leaf parsley to serve
  • Tomato sauce
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 can chopped tomatoes, about 400 g
  • pinch of sugar
  • 2 tablespoons chopped fresh flat–leaf parsley
  • Camembert and broccoli filling
  • 250 g broccoli, broken into tiny florets
  • 150 g camembert, diced
  • ⅓ cup (90 g) quark or fromage frais


  1. First make the pancakes.
  2. Sift the flour into a bowl, add the eggs and a pinch of salt, and gradually whisk in the milk to form a smooth batter.
  3. Brush an 18 cm non–stick frying pan with a little of the oil, then heat.
  4. Add about one–eighth of the batter and tilt the pan so the batter coats the bottom thinly and evenly.
  5. Cook for about 45 seconds, or until the pancake has set and the underside is lightly browned.
  6. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side for 30 seconds.
  7. Slide onto a plate.
  8. Use the remaining batter to make 7 more pancakes, brushing the pan with more oil as necessary.
  9. Stack the cooked pancakes on the plate as they are made, interleaving them with baking paper.
  10. To make the tomato sauce, put the onion, garlic and tomatoes in a saucepan, and add the sugar, and salt and pepper to taste.
  11. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
  12. Meanwhile, make the filling.
  13. Cook the broccoli florets in boiling water for 4–5 minutes, or until tender, then drain well.
  14. Tip into a bowl and add the camembert, quark or fromage frais, and salt and pepper to taste.
  15. Fold together gently.
  16. When the tomato sauce is cooked, remove from the heat and purée using a handheld blender.
  17. Alternatively, leave to cool for 1–2 minutes, then pour into a food processor or blender to purée.
  18. Stir in the chopped parsley.
  19. Preheat the oven to 200°C.
  20. Divide the filling among the pancakes, roll them up and arrange side by side in an ovenproof dish.
  21. Pour over the tomato sauce and sprinkle with the parmesan.
  22. Bake for 25 minutes, or until bubbling and golden.
  23. Garnish with parsley sprigs and serve.

Preparation: 20 minutes
Cooking: about 50 minutes

Source: Milk, Eggs and Cheese
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