Italian pancakes

This new kind of omelette combines eggs, bocconcini, grilled red peppers and a thin layer of balsamic vinegar in a happy blend to make a tasty, light and easy to prepare meal!

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15 min
4
30 min
Freeze for three months.

  • Ingredients

    • 3 large eggs
    • ¾ cup (175 ml) milk
    • 3 tbsp (45 ml) melted butter
    • ½ cup (125 ml) flour
    • 2 tbsp (30 ml) cornstarch
    • Salt and pepper from the mill
    • 1 cup (250 ml) Bocconcini pearls
    • 1 cup (250 ml) chopped roasted red peppers (homemade or store-bought)
    • ¼ cup (60 ml) chopped fresh basil
    • 3 tbsp (45 ml) olive oil
    • 2 tbsp (30 ml) balsamic vinegar

  • Preparation

    1. Preheat oven to 375°F.
    2. In a bowl, using a mixer, mix the eggs, milk, butter, flour, cornstarch, salt and pepper.
    3. Oil a rectangular baking dish and place the dough in it.
    4. Bake for 25 minutes or until pancake is golden brown.
    5. Add the bocconcini and peppers and cook for another 5 minutes.
    6. Garnish with basil and drizzle with oil and balsamic vinegar when serving.

    To use leftovers:

    1. Replace the roasted peppers with the same amount of cooked vegetables.

For the adventurers

Notes and tips

Add ½ cup (125 ml) crumbled cooked bacon at the same time as the bocconcini.

Réaliser en Batch-Cooking