Savoury filling for pancakes

[Pronkertjie]

Please help! I'm looking for easy/quick to make savoury fillings for pancakes. Can somebody help? Thanks ever so much

You need:

2 eggs
¾ cup of milk
½ cup of flour
½ teaspoon salt

Savoury fillings

1. Make up a batch of savoury mince spiced up with worcestershire sauce, herbs and spices, fill each crepe, sprinkle with cheese, roll the savoury filled crepe and top with sour cream and serve.

2. Use the crepes for the layers in a vegetable, chicken or beef lasagna. YouÂ’ll be amazed at the texture and taste.

3. Use thinly sliced chicken breast or thigh fillets, cooked stir-fry style with Asian vegetables flavouring with soy sauce or oyster sauce, ginger, garlic, white wine and honey. Place a couple of spoonfuls in each crepe, roll up and serve.

Sweet fillings

1. Cooked apples, peaches or pears in thickened juices, with or without spices, with or without toasted nuts. Roll and sprinkle with sugar and brown under the grill.

2. Spread nutella on each crepe. Saute bananas whole, sliced lengthways or crosswise in brown sugar, orange juice and a little rum if desired. Place a couple of spoonfuls on each crepe. Roll and serve plain or sprinkle with sugar and brown under the grill.

3. Mix cream cheese, cottage cheese, quark or ricotta cheese with chopped cherries, toasted nuts, ginger, candied pineapple etc. Spread on pancakes, then roll, or fold pancake around filling and saute in butter. Serve with sour cream or thinned jam.

Method:

Combine ingredients in the order given in a food processor or blender. If mixing in a bowl, add egg then milk to dry ingredients and beat until smooth.

Pour a measured quantity, for example, 2 tablespoons, into a smooth, sprayed or buttered, preheated pan.

Immediately tilt the pan so the batter covers the bottom in a thin film. If the batter does not spread thinly, add more milk to thin the batter before making the next crepe. Do not worry if the pancakes are not evenly shaped circles.

When the batter no longer looks wet in the centre, ease edges of the crepe from the pan.

Lift carefully with fingers, over wooden stirrer if desired.

Dry the second side without necessarily browning it. Remove from the pan. Stack the crepes until required.

Place them on a plate in a plastic bag to stop them from drying out.