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Leek and Onion Pancakes   Veg  HT  MC  45 mins



Serves 4-6    Hot  Vegetarian  Vegetables  Alcohol   Main Course  Pancake Day Shrove Tuesday


Savoury Pancakes

For the filling

1 tbsp Olive Oil
25g/1oz butter
450g/1lb Leeks, finely sliced
1 Large Onion, thinly sliced
1 x 400g/14oz tin Chopped Tomatoes

1 tbsp Tomato Paste
3 sprigs of fresh Thyme
4 tbsp White Wine
Salt and Black Pepper




1. Heat the oil and butter in a pan, add the leek and onion and cook over a low heat until soft.


2. Add the tomatoes, tomato paste, thyme and white wine, mix well then partially cover and simmer for about 10 minutes. Adjust the seasoning.


3.  To serve - place 2 tablespoons of the mixture down the centre of each pancake, roll each pancake up and drizzle any remaining filling over the top of the filled pancakes. Serve immediately. 


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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