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Italian savoury pancakes (soffiatini)

Name: Italian savoury pancakes (soffiatini)
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: Makes 6
Cuisine: Italian recipes
Ingredients: 75g unsalted butter; 75g ‘00’ flour; 200ml whole milk; 100g cooked spinach, chopped; 1 tsp freshly grated nutmeg; Large handful flatleaf parsley, chopped; 100g buffalo mozzarella, chopped; 75g parma ham, shredded; 50g parmesan, finely grated, plus extra to sprinkle; 2 medium free-range egg whites, whisked until foamy; For the pancakes; 90g ‘00’ flour; 150ml whole milk; 2 medium free-range eggs, beaten; Unsalted butter, melted, to fry and brush

By: Ursula Ferrigno

Published: 31 Jul 23
Updated: 25 Mar 24

These savoury pancakes from food writer Ursula Ferrigno hail from southern Italy, where they’re known as soffiantini or ‘whispers’. The pancakes are stuffed with spinach, mozzarella and Parma ham and baked until golden. Prep ahead for an easy dinner.

Recipe taken from Cucina di Amalfi by Ursula Ferrigno (Ryland Peters & Small £20)

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Easy
August 2023

Test kitchen approved

Makes 6
Hands-on time 1 hour. Oven time 12 min

Recipe taken from Cucina di Amalfi by Ursula Ferrigno (Ryland Peters & Small £20)

Check out all our savoury pancake recipes in one handy place.

Nutrition: per serving

Calories: 402cals
Fat: 26g (15g saturated)
Protein: 19g
Carbohydrates: 24g (3.2g sugars)
Fibre: 0.5g
Salt: 1g

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Ingredients

75g unsalted butter
75g ‘00’ flour
200ml whole milk
100g cooked spinach, chopped
1 tsp freshly grated nutmeg
Large handful flatleaf parsley, chopped
100g buffalo mozzarella, chopped
75g parma ham, shredded
50g parmesan, finely grated, plus extra to sprinkle
2 medium free-range egg whites, whisked until foamy

For the pancakes

90g ‘00’ flour
150ml whole milk
2 medium free-range eggs, beaten
Unsalted butter, melted, to fry and brush

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Method

To make the filling, melt the butter in a saucepan over a medium heat, add the flour and cook for 1 minute to make a roux. Pour in the milk a little at a time, whisking constantly, until you have a thick sauce with no lumps. Add the spinach, nutmeg and a pinch of salt and cook for 1 more minute. Remove from the heat, fold in the remaining ingredients and leave to cool.
To make the pancake batter, mix the flour and milk in a bowl or jug, add the eggs with a pinch of salt and mix well with a whisk.
Brush a large (around 30cm) heavy frying pan with melted butter and set over a low-medium heat. Pour a small ladleful of batter into the pan and tilt it to make a thin pancake. Cook for about 2-4 minutes on each side. Repeat with the remaining batter to make 6 pancakes in total.

Heat the oven to 180°C fan/gas 6. Brush a high-sided baking sheet with melted butter. Put a spoonful of filling in the centre of each pancake. Fold over 2 edges to meet in the centre, then fold over the other 2 edges, making a parcel. Put the pancake parcels on the prepared baking sheet, sprinkle with the extra parmesan and cook in the hot oven for 12 minutes until crisp and golden on top.