By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Eating up leftovers doesn't have to be a chore. Rosana's turkey cornmeal pancake wraps are a tasty and creative way to make the most of any remaining turkey.
The folder name
''
already exists.
Please choose a different name.
Please enter a name for the new folder.
hide storyshow story
After all the festivities, hard work and excitement, Christmas is over until next year. But at least you still have piles of delicious leftovers to enjoy! Here is a suggestion to turn the leftover turkey into something wonderful and completely unrecognisable.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To make the pancake batter, blend all ingredients for 5 minutes. Then, refrigerate the pancake mixture until needed [Tip: this mixture keeps in the fridge for a couple of days]
2
In a large pan over medium heat, fry the bacon until crisp. Remove from the pan and set aside
3
Add a knob of butter to the same pan and gently cook the onion until soft and translucent. Add the leek and continue cooking for a further ten minutes, until it begins to soften. Add the cooked turkey, thyme, bay leaf, apple and cider/wine, cover and simmer until the sauce starts to thicken
4
Mix in the ricotta, season to taste with salt, freshly ground black pepper, spring onion, bacon and remove from the heat. Leave to cool for a good 30 minutes
5
Meanwhile, place a shallow frying pan (22cm diameter) over medium heat with a drizzle of oil
6
Spoon four full tablespoons of the batter into the pan and rotate the pan to distribute evenly. It should coat the pan thinly. Cook the first side until bubbles form on top and the pancake is dry around the edges, about two minutes; then flip and cook the other side until it is light brown, a further two minutes. Stack the pancakes on a clean plate until you finish with all the batter
7
To assemble the pancakes, place two heaping tablespoons of the filling in the centre of the top of each pancake
8
Fold the bottom part of the pancake up and over it
9
Fold the sides in over the bottom and filling, then fold the pancake over itself to form a parcel
10
Repeat until you use up all the pancakes and filling. It should be enough for 6 to 8 pancakes. Serve immediately
Brazilian food and travel blogger, living in London.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Turkey cornmeal pancake wrap
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Turkey cornmeal pancake wrap