Ricotta Pancake

Name: Ricotta Pancake
Yield: 12
Ingredients: 3 eggs; 6 tablespoons of all-purpose flour; 1/2 cup of low-fat milk; For the Filling:; 300g ricotta cheese, passed through a sieve; 2 tablespoons of chopped parsley; 2 tablespoons of chopped green onion; 2 canned sardines in tomato sauce, crushed; salt to taste; For the Sauce:; 4 tomatoes, peeled and seeded, pureed in a blender; 2 tablespoons of chopped green onion

1
3 eggs
2
6 tablespoons of all-purpose flour
3
1/2 cup of low-fat milk
4
For the Filling:
5
300g ricotta cheese, passed through a sieve
6
2 tablespoons of chopped parsley
7
2 tablespoons of chopped green onion
8
2 canned sardines in tomato sauce, crushed
9
salt to taste
10
For the Sauce:
11
4 tomatoes, peeled and seeded, pureed in a blender
12
2 tablespoons of chopped green onion

Ingredients

1
3 eggs
2
6 tablespoons of all-purpose flour
3
1/2 cup of low-fat milk
4
For the Filling:
5
300g ricotta cheese, passed through a sieve
6
2 tablespoons of chopped parsley
7
2 tablespoons of chopped green onion
8
2 canned sardines in tomato sauce, crushed
9
salt to taste
10
For the Sauce:
11
4 tomatoes, peeled and seeded, pureed in a blender
12
2 tablespoons of chopped green onion

Directions

1
To make the pancakes, beat all the ingredients in a blender
2
Let it rest for 20 minutes
3
Use a small non-stick skillet and use 2 tablespoons of batter per crepe
4
Spin the skillet rapidly to spread the batter evenly
5
Fry for about 40 seconds until the surface of the pancake is dry
6
Flip the skillet over a clean cloth and let the crepe fall
7
Mix the filling ingredients
8
Spread over the pancakes
9
Roll up and place in a refrigerated mold
10
Top with tomato puree and bake in the oven for about 30 minutes to warm through
11
Make 12 pancakes.