Afghan-style Stuffed Pancakes

Ingredients

In this Afghan adaptation of Crespelle alla Valdostana, we incorporate Afghan spices and ingredients to infuse the dish with the flavors of Afghan cuisine. The original Italian dish typically uses Italian herbs and cheeses, while our version incorporates Afghan spices such as cumin, coriander, and turmeric. The filling is also modified to include Afghan-style spiced ground meat and vegetables, adding a unique twist to the traditional recipe. We alse have the original recipe for Crespelle alla Valdostana, so you can check it out.

• For the pancakes: For the pancakes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• For the topping: For the topping:
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 28g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, whisk together the flour, milk, eggs, salt, and black pepper until smooth.
3. 3.
   Heat a non-stick skillet over medium heat and brush it with vegetable oil.
4. 4.
   Pour a ladleful of the pancake batter into the skillet and swirl it around to evenly coat the bottom.
5. 5.
   Cook the pancake for about 1-2 minutes until the edges start to lift and the bottom is golden. Flip the pancake and cook for another 1-2 minutes. Repeat with the remaining batter.
6. 6.
   In a separate pan, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
7. 7.
   Add the ground beef or lamb to the pan and cook until browned.
8. 8.
   Stir in the ground cumin, ground coriander, ground turmeric, salt, and black pepper. Cook for an additional 2 minutes.
9. 9.
   Add the diced tomatoes and bell peppers to the pan and cook for 5 minutes until the vegetables are tender.
10. 10.
    Remove the pan from heat and stir in the chopped cilantro.
11. 11.
    Place a spoonful of the filling onto each pancake and roll it up. Arrange the rolled pancakes in a baking dish.
12. 12.
    Sprinkle the shredded mozzarella and grated Parmesan cheese over the pancakes.
13. 13.
    Bake in the preheated oven for 15-20 minutes until the cheese is melted and golden.
14. 14.
    Serve the Afghan-style stuffed pancakes hot and enjoy!

Treat your ingredients with care...

• Ground beef or lamb — Choose lean cuts of meat for a healthier option. If desired, you can substitute with ground chicken or turkey for a lighter alternative.
• Diced tomatoes — Opt for fresh tomatoes when they are in season for the best flavor. If fresh tomatoes are not available, canned diced tomatoes can be used as a substitute.
• Fresh cilantro — If you're not a fan of cilantro, you can replace it with fresh parsley or mint for a different flavor profile.

Tips & Tricks

• To save time, you can prepare the pancake batter and filling in advance and refrigerate them separately. Assemble and bake the stuffed pancakes just before serving.
• Experiment with different spices and herbs to customize the flavors according to your preference.
• Serve the Afghan-style stuffed pancakes with a dollop of yogurt or a side of Afghan chutney for added tanginess.
• If you prefer a spicier version, add a pinch of cayenne pepper or red chili flakes to the filling mixture.
• Leftover stuffed pancakes can be refrigerated and reheated in the oven or microwave for a quick and satisfying meal.

Serving advice

Serve the Afghan-style stuffed pancakes as a main course accompanied by a fresh salad or steamed vegetables. They can also be served as an appetizer or part of a buffet spread. Garnish with fresh cilantro leaves for an extra touch of freshness.

Presentation advice

Arrange the Afghan-style stuffed pancakes on a platter, showcasing their golden color and the visible filling. Sprinkle some additional chopped cilantro on top for a pop of green. Serve with a side of yogurt or chutney for dipping.