BAKED PANCAKES
This is rib-sticking stuff, perfect served on a cold day.
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SERVES 4 |
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TAKES 1 hour |
butter, for greasing
1 tbsp olive oil
500g (1lb 2 oz) minced (ground) pork
1 onion, finely chopped
1 garlic clove, finely chopped
2 tsp fennel seeds
½–1 tsp chilli flakes, according to taste
100ml (3½fl oz/scant ½ cup) red wine
1 tbsp tomato purée
500g (1lb 2oz) passata
salt and freshly ground black pepper
120ml (4fl oz/½ cup) double cream
10 crêpes – 1 quantity Crêpe batter
1 mozzarella ball, grated
80g (3oz) Comté or Gruyère, grated
30g (1oz) grated Parmesan
Preheat the oven to 180°C/350°F/gas 4 and butter an 18x28-cm (7x11-in) or similar baking dish.
Heat the oil in a frying pan, add the pork, and break up with a spoon. Fry over a medium–high heat until browned; give it time to colour and get a little crispy. Transfer to a bowl with a slotted spoon. Tip out all but 2 tablespoons of the fat from the pan. Over a medium heat, stir the onion into the fat and cook for 6 minutes. Add the garlic, fennel seeds, and chilli flakes, and fry, stirring for 1–2 minutes, until you can smell the fennel.
Return the minced pork to the pan and stir until well combined with the onion. Add the wine and cook until it bubbles up and reduces, then stir in the tomato purée and passata. Season generously with salt and black pepper. Simmer gently, stirring now and then, for 20 minutes until the sauce has thickened. Remove from the heat and stir in the cream. Taste for seasoning and add more salt and black pepper if necessary.
Assemble, by spooning a generous amount of the ragu along the centre of each crêpe and neatly roll up. Place in the prepared dish, tucking the ends under. Repeat until you have five pancakes in the base. Scatter over half the mozzarella and Comté. Repeat with a second layer, finishing with the remaining mozzarella and Comté. Sprinkle the Parmesan over and bake for 25 minutes, or until golden. Serve hot, with a green salad.
