I've served them with a spicy tomato sauce, but they'd be excellent with a creamy sauce, or just some pesto and grilled vegetables.
You will need:
For the pancakes
- 110g plain flour
- 2 eggs, beaten
- 60ml milk
- 1/2 tsp dried oregano
- Salt and pepper
- 2 cloves of garlic, crushed
- 1 tin of whole tomatoes
- Splash of red wine
- 1/2 tsp chilli flakes
- Small handful of basil leaves, torn up
- Start by making the pancakes. Sift the flour into a large bowl, make a well and pour in the eggs, gradually pulling in the flour from the sides. Slowly add the milk and keep mixing until it forms a smooth batter, roughly the consistency of single cream. Stir in the oregano and season with salt and pepper.
- Heat a little oil in a medium frying pan over a medium heat. Pour in enough batter for a pancake - not too thin or too thick - and fry for a few minutes on each side. Keep going until you've used all the batter, stacking the pancakes on top of each other.
- Now get started on your sauce. Heat some oil in a saucepan on a medium heat. Fry the garlic for 10 seconds, then tip in the tin of tomatoes, followed by the wine and chilli flakes. Simmer for about 20 minutes, until the tomatoes are starting to fall apart, then blitz it with a stick blender or in a food processor. Season and add the basil leaves.
- Now to magically transform your pancakes into noodles. Roll up your stack of pancakes, then chop the roll into 1cm thick slices. Unroll them into long noodles. Ta-daaa!
- Place the noodles into the sauce, stir gently, and serve.