- 1 egg
- 125 ml. milk
- 125 gr. flour
- 50 gr. butter
- 1 eggplant
- 1 large onion
- 200 gr. brie cheese
- 1 red pepper
- 12 anchovies
- In a bowl, with the help of a blender, mix the egg, flour, milk and softened butter. You're looking for a smooth, even batter. If it's too thick, add more milk. Allow to stand in fridge for half an hour.
- Heat a frying pan and pour in a ladle of the pancakebatter. Move the frying pan about with a circular motion so that the batter is distributed evenly. Allow it to brown for a couple of minutes and then flip with a spatula. Let this side turn golden brown and remove from heat. Repeat this process until you've used up all your batter.
- Meanwhile, roast the eggplant, red pepper and onion in the oven, wrapped in foil with a drizzle of olive oil and a pinch of salt. Roast at 180ºC for 45 minutes until the vegetables are tender. Peel the peppers and onion and set aside.
- Lay a pancake on a work surface and spoon on a thin layer of onion, eggplant and pepper along with strips of brie cheese and some anchovies. Roll the pancake up like a sushi roll and cut into medallions of 2-3 cm.
This dish can be eaten cold, warm or hot. Pop the "sushi" in the oven for a couple of minutes at 20ºC. Prepare a sushi pancake to your taste, stuffed with ham and cheese, cod, salad, chicken, shrimp, or any other ingredients you like.