This is such an impressive dish to serve to guests. My Aunt Niki would often make it for us when we visited, and it was much anticipated. As a child, it was almost like having a slice of cake, but savoury. The combination of sautéed leeks, feta and ricotta is a delicious contrast to the subtly flavoured pancakes.
- 125g plain flour
- 2 eggs
- 120ml whole milk
- 240ml water
- ½tsp sea salt
- 1tbs unsalted butter, melted, plus extra for greasing
- 1tbs extra-virgin olive oil
- 2 large leeks (white and light green parts only), diced
- 1 garlic clove, minced
- 240g ricotta cheese
- 150g feta cheese, grated
- 120ml hot water
- 1tsp sea salt
In a blender, combine all the pancake ingredients and blend for 10 seconds until smooth. Chill in the refrigerator for 30 minutes.
Meanwhile, make the filling. In a large sauté pan, heat the olive oil over medium heat. Add the leeks and garlic and sauté until softened for approximately three to four minutes.
Remove from the heat and transfer to a mixing bowl. Whisk in the cheeses, hot water, and salt to form a paste. Set aside.
To make the pancakes, heat a nonstick frying pan over medium heat and lightly grease with butter.
Pour in just enough batter to cover the bottom of the pan and rotate the pan to form a thin layer of batter across the base. Cook until the batter becomes dry on top, and the edges separate from the pan – about two to four minutes.
Using a spatula, gently peel away the edges and flip the pancake over. Cook the other side for an additional two to four minutes, then transfer to a plate.
Regrease the pan with butter if needed and repeat until all the batter has been used. You should have six to eight pancakes.
Place a pancake on a flat serving plate. Smear a large spoonful of filling (about 60ml) over the surface of the pancake, then top with another pancake.
Repeat the layering process until all the pancakes and filling have been used, making sure you finish with a pancake.
Slice into wedges and serve.
Photography by Oliver Fitzgerald
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