Ingredients
For the stuffing
25g/1oz unsalted butter
½ red onion, peeled, chopped
1 apple, peeled, cored and chopped
1 tbsp brown sugar
100g/3½oz taleggio cheese, chopped
For the pancakes
75g/3oz plain flour
50ml/2fl oz whole milk
2 free-range eggs
1 tbsp chopped fresh chives
25g/1oz unsalted butter
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the stuffing, melt the butter in a frying pan and cook the onion, apple and sugar until soft.
3. For the pancakes, place the flour, milk, eggs and chives into a bowl and mix until smooth.
4. Melt the butter in a large frying pan, pour half of the pancake batter into the pan and fry for one minute, or until golden-brown. Turn over and cook for another minute on the other side. Repeat with the remaining batter to make a second pancake.
5. Lay each pancake onto a sheet of greaseproof paper on a baking sheet. Divide the filling between the pancakes and sprinkle over the cheese.
6. Roll up each pancake and transfer the baking sheet to the oven to bake for 3-5 minutes, or until the cheese has melted.
7. To serve, place the pancakes onto a serving plate.
