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gluten free pancake
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Egg2 unit(s)
- Tapioca1/2 cup
- Olive oil1 tablespoon
- Water2 tablespoon
- Filling* to taste
- Start with the filling, so it cools slightly while you make the dough.
- My stuffing suggestion: Cut into cubes: 1 zucchini and 1 bell pepper without the seeds. Also cut 1 cup of cherry tomatoes into slices. Put everything in a pan and season with olive oil, salt and pepper and sauté for 5 minutes. Add 1 cup of tomato sauce and saute again for 10 minutes, stirring occasionally. Reserve. Also cut slices of cheese to taste.
- For the dough, mix all the ingredients in a blender. Don't forget to add some salt. Grease a frying pan (you can use a brush or paper towel) and put some of the dough when the pan is already hot. Once firm, turn to cook on the other side. Repeat the process until the dough runs out. The amount will depend on how thick you make the pancake and the size of your skillet. I made it in a medium skillet and a dough not too thin or too thick and yielded 4 pancakes.
- To fill, place the slices of cheese and a little of the stuffing and roll into a pancake shape. Take it to a greased roast, put some grated cheese on top and also some of the stuffing. Bake in the oven for 5 minutes, just to melt the cheese!
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