Pancakes Stuffed with Sea Beet

Preparation info

  • Difficulty


  • Serves


    (12 small pancakes)

Appears in



  • large bunch sea beet
  • 150 g (6 oz) Cheddar cheese
  • 2 tomatoes
  • salt and pepper


  • 100 g (4 oz) plain flour and pinch of salt
  • 1 egg plus 1 egg yolk
  • 300 ml (½ pint) milk, melted butter or oil
  • 50–75 g (2–3 oz) white vegetable fat


Wash the sea beet and pull the leaves from the stems. Cook for 10 minutes in a sealed pan, drain and chop. Grate the cheese. When cool, mix together the sea beet, grated cheese, salt and pepper. Peel the tomatoes and slice. Put the filling ingredients to one side.

Sift the flour and salt into a mixing basin and hollow out the centre. Add the egg, egg yolk and half the milk. Stir the ingredients, using a wooden spoon, and gradually draw in the flour around the sides of the bowl. Beat well to make a smooth batter. Beat in the rest of the milk and the melted butter or oil. Pour the batter into a jug ready for use.

Melt the vegetable fat in a small saucepan. Pour a little of the hot fat into the pancake pan. Quickly pour about 2 tablespoons of batter into the centre of the hot pan. Tip the pan so that the batter runs over the surface to make a thin pancake. Cook over moderate heat to brown the underside then turn. Repeat with each pancake.

Make a small pile of the filling in the middle of each pancake, top with a slice of tomato and fold the far edge of the pancake towards you to cover the filling, then fold the near edge over that; finish off the envelope shape by tucking the other two edges underneath. Heat the envelopes for about 3 minutes on each side.