|Flour||4 Ounce (For Making The Batter)|
|Milk and water||1⁄2 Pint (For Making The Batter)|
|Streaky bacon||6 Ounce (For Making The Filling)|
|Mushrooms||2 Ounce (For Making The Filling)|
|Fat||1 Teaspoon (Leveled) (For Cooking The Filling And The Pancakes)|
|Salt||1 Pinch (For Making The Filling)|
|Egg||1 (For Making The Filling)|
|Onion||1 Small (For Making The Filling)|
|Tomatoes||3 Large (For Making The Filling)|
|Parsley||1 Tablespoon (For Garnish)|
|Tomato sauce||1 Tablespoon (For Making The Filling)|
Make the batter by mixing the flour (sieved with the salt) with the egg and enough liquid to make a stiff batter.
Beat well until smooth then add the rest of the liquid.
Allow to stand.
Meanwhile prepare the filling.
Remove the bacon rinds and fry these to obtain the fat from them, lift the rinds from the pan, add a little extra fat if necessary and fry the onion (finely chopped) then the bacon.
chopped mushrooms and tomatoes.
Keep this hot and season well.
Cook the pancakes.
Fill each and roll firmly, or if preferred put 1 pancake on a hot dish, spread with the filling, cover with a pancake and so on until all are used.
Serving size: Complete recipe
Calories 1362 Calories from Fat 577
% Daily Value*
Total Fat 65 g99.9%
Saturated Fat 27.1 g135.7%
Trans Fat 0 g
Cholesterol 338.8 mg112.9%
Sodium 3249.6 mg135.4%
Total Carbohydrates 135 g45.1%
Dietary Fiber 12.5 g50%
Sugars 34.2 g
Protein 58 g116.6%
Vitamin A 97.8% Vitamin C 140%
Calcium 42.6% Iron 46.7%
*Based on a 2000 Calorie diet