1. First make the pancakes. Whisk together the flour, a little salt, the egg, milk and 5 T water to make a fairly thin batter. 2. Stir in the oil. 3. Heat a large griddle, grease lightly and fry the pancakes on one side only, to make 8 large pancakes. 4. set aside while preparing the filling. 5. heat the oil in a frying pan and fry the onion for 4-5 minutes till soft. 6. wash the spinach, place ina pan and cook till wilted, shaking the pan occasionally. 7. chop the spinach roughly. 8. skin the chickpeas: place them in a bolw of cold water and rub them till the skins float to the surface. 9. mash the skinned chickpeas roughly with a fork. 10. add the fried onion, grated zucchini, spinach and chopped cilantro. 11. stir in beaten eggs, season and mix well. 12. place the pancakes, cooked side up, on a work surface and place spoonfuls of the filling down the center. 13. fold one half of the pancake over the filling and roll it up. 14. place in a large buttered ovenproof dish and preheat oven to 350. 15. melt the butter for the sauce in a small pan, stir in the flour, and then gradually add the milk. 16. heat gently for 2-3 minutes, stirring. season with salt and pepper and pour over the pancakes. 17. bake in the oven for about 15 minutes, till golden and then serve garnished with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
