150g chickpea flour
2-3 tbsp butter
1 large silverbeet, leaves shredded, stalks chopped
4 spring onions, cut into rings
1 garlic clove, finely chopped
2 tbsp olive oil
4 sage leaves, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large bowl, mix together the milk and the flour with a pinch of salt. Stir in the eggs and then leave the dough to rest for 15 minutes. Bake 4 pancakes, one at a time, in not-too-hot butter and and keep them warm.
To make the filling, heat oil in a frypan. Add the silverbeet stalks, spring onions and garlic. Stir in the silverbeet leaves and sage, and fry for another 2-3 minutes. Season with salt and nutmeg. Spoon into the pancakes and serve.