Buttery herb-and-onion layered pancakes
Units
Temperature
Servings
Ingredients
- 480 g plain flour rounded
- 5 g fine salt, for the dough rounded
- 3 g fine salt, for the onion and parsley filling rounded
- 300 ml water rounded
- 150 g flat-leaf parsley, finely chopped rounded
- to taste black pepper, to taste rounded
- 450 g onions, 3 medium, very thinly sliced rounded
- 200 g unsalted butter, softened or melted rounded
Method
Method
- Mix the flour, the 5 g of salt for the dough, and the water, and knead 6 minutes. Cover and rest 20 minutes.
- Divide into eight balls. Roll one paper-thin, spread with butter, and cover with a thin layer of onion and parsley, seasoned with a pinch of the filling salt and pepper.
- Roll into a tight log, coil the log, tuck the end underneath, and rest 10 minutes. Repeat with the other seven portions, dividing the butter, onion, parsley, and filling salt evenly between them.
- Roll each coil gently to a 20 cm pancake, keeping the layers intact.
- Cook one at a time in a heavy dry 28 cm skillet over medium heat, 3 to 4 minutes a side, until the surface is crisp and deeply golden, the layers have separated, and there is no raw onion bite in the centre. At 20 cm only one fits the pan, so eight pancakes take about an hour.
Notes
- The published parsley quantity is generous; chop it finely so the layers hold together.
- Use medium heat and patience so the onion cooks before the exterior burns.
- Serve with a simple dip of soy sauce, rice vinegar, and chilli.