Pancake Wrap

Wraps are popular take-along meals and snacks. This pancake is especially suitable for those allergic to wheat.

1 cup (250 ml) stone-ground brown rice cereal
1/4 cup (60 ml) spelt flour
4 large free-range eggs
1 Tbsp (15 ml) fresh parsley or chives, chopped
Pinch sea salt
1/4 cup (60 ml) extra-virgin olive oil

Filling:
10-12 asparagus stalks, trimmed and blanched three minutes
2 cups (500 ml) green beans, blanched three minutes
3/4 lb (375 g) Brie cheese, sliced
1 head of green leaf lettuce or curly endive, sliced thinly, or
2 cups (500 ml) alfalfa sprouts
2 avocados, sliced
1 1/2 cups (375 ml) oven-dried tomatoes*
2 large bell peppers, roasted** or jicama root, julienned
1 cup (250 ml) butter or cream cheese, room temperature

In a mixing bowl, beat together rice cereal, spelt flour, eggs, parsley, salt and one tablespoon (15 ml) of olive oil to form a light batter.

Heat remaining oil in batches in a nine-inch (23 cm) pan over medium heat and spoon in two tablespoons (30 ml) of batter. Move pan around so that bottom is evenly covered. Cook for one-and-a-half minutes or until the pancake starts to bubble and is golden brown, then turn over and cook for a minute and a half longer. Place on paper towel to absorb excess oil. Before making each new pancake, give batter a good stir because the rice flour settles on the bottom of the bowl. Cook until all batter is used.

Spread pancakes with butter then place lettuce or alfalfa on top. Fill with assorted vegetables and roll, tucking one end under to keep vegetables in place, and serve.

Oven-dried Tomatoes

Cut two pounds (about one kilogram) of Roma tomatoes into small wedges, sprinkle with coarse sea salt and place in the oven at 220°F (105°C) for four to five hours. Remove from oven, cool, then store in a jar with two tablespoons of olive oil and chopped fresh basil. Place in the refrigerator, where they will keep for up to two weeks.

Roasted Bell Peppers

Wash two bell peppers and pat them dry. Cut peppers in half, remove seeds and brush both sides with olive oil. Lay halves on a baking tray with open sides down. Broil for 15 minutes or until the skins blister. Remove the peppers to a pot, cover and refrigerate for 30 to 40 minutes. Peel the skin off the peppers and slice. Makes 10 to 12 wraps.

Source: alive #226, August 2001