|
Ingredients
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For 4
|
For 100
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|
Pancake batter:
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|
|
|
Refined flour
|
115gms
|
2.8kg
|
|
Salt
|
½ tsp
|
50gms
|
|
Eggs
|
1
|
25
|
|
Milk
|
300ml
|
7.5litre
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|
Filling:
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|
|
|
Hard-boiled eggs
|
2
|
50
|
|
Peas
|
450gms
|
11kg
|
|
Milk
|
115ml
|
2.8litre
|
|
Refined flour
|
30gms
|
680gms
|
|
Butter
|
30gms
|
680gms
|
|
Cheese
|
30gms
|
680gms
|
|
Onions
|
30gms
|
680gms
|
|
Cayenne pepper
|
a pinch
|
15gms
|
|
Oil
|
60ml
|
1.5litre
|
|
Salt
|
to taste
|
50gms
|
Shell and boil peas. Prepare a white sauce with flour,
butter and milk. Add grated onions, cook for 5 minutes. Remove from fire. Cool.
Add chopped hard-boiled eggs, peas grated cheese, cayenne pepper and salt. Mix
flour and salt foe pancake in a bowl. Make a well in the centre. Break the egg
and drop into it. Stir from the centre working in the flour, gradually adding
milk until a third to half of it is used up and the whole is the consistency of
thick cream. Beat well and mix thoroughly. Stir in the remainder of the milk
and let it stand for at least half an hour. Prepare pancakes but do not turn.
Put a spoonful of filling in the centre. Fold to form a parcel. Add a teaspoon
of oil more into the pan brown on both sides. Serve hot.
