Goats cheese and roast mediterranean vegetables

I do not know how the idea came to me but I thought that goats cheese and roast vegetables could work really well in a pancake. It is a hot and healthy pancake which can warm you up on these fast approaching winter months.


For the base:

  • 100 grams of plain flour
  • 2 eggs
  • 300 ml of milk
  • a dash of oil (I use blob of butter) for frying

For the toppings:

  • 340 grams of potatoes, cut into 1 1/2-inch chunks
  • 1small courgettes, sliced and quartered
  • 2 bell peppers, chopped into 1-inch squares
  • 1 red onions, sliced
  • goats cheese
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1teaspoon basil
  • 1teaspoon oregano
  • 1teaspoon chives
  • 4 garlic cloves, minced
  • salt and pepper, to taste


The base

  1. Sieve the plain flour into a mixing bowl and use a spoon to make a hole in the centre. Crack the eggs into the middle of the flour. Add the mild gradually and whisk manually or using an electronic which. For less lumps leave refrigerated over night. Use after 3 days.

The toppings:

2. This depends on your preference. I used courgettes, peppers, red onions and cherry tomatoes, goats cheese with seasoning. The size can vary depending on how many people you are feeding. But below is a list of suggested ingredients to make 4-6 servings (I left out the potato and swapped it for bacon instead!)

3. Preheat the oven at 220 degrees celsius. Place the potatoes (if chosen) and vegetables in a non-stick roasting tray with a little oil. Mix the remaining ingredients in a bowl to make the sauce. Pour the sauce over the vegetables and mix to make sure they are all covered.  Place them in the oven for around 45 minutes. Check and stir after 20-25 minutes.

4. Add a little oil (or butter) on top of a crepe maker or non-stick pan and put on a medium-high heat. Pour on the pancake mix. Guessing the amount of mix will come with experience, the first pancake is always a practice!

5. When the first side is cooked, i.e. it has turned a nice light brown colour (usually takes anywhere between 30 seconds – 3 mins), flip the pancake over. This is when you take the vegetables out of the oven. Throw a portion of vegetables on top before adding the goats cheese (quantity up to you), the cheese will melt perfectly when the other side of the pancake is cooking.

By this time the other side of the pancake should be cooked, if not, leave a minute or so longer. Then simply fold the pancake over the toppings and serve up!



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