Joss Stone's beanie pancakes
After she revealed her bizarre favourite food on the show last week, multi-award winning soul singer Joss Stone joins us to demonstrate how to make her ultimate guilty lockdown lunch - bean crepes!
Serves: Makes 6 pancakes (serves 2 people)
100g plain flour
A little oil for frying
2 tins of baked beans
225g cheddar cheese, grated
Salt and pepper
Oil or butter for greasing the dish
1 tin chopped tomatoes
Preheat your oven to 180 degrees centigrade
For the pancakes: Beat the eggs, flour and milk together in a bowl to form a batter
Heat a medium frying pan and add a little oil. Ladle the batter into the frying pan and cook for around 1 minute on each side until golden. Remove and Place a sheet of baking paper between each. Repeat until you have 6 pancakes. Pop them to one side.
For the beanie pancakes: Mix the two tins of baked beans with 150g of the grated cheese, squish the baked beans a little bit with a fork so they become a little flatter and add salt and pepper to taste
Oil or butter a baking dish and one by one fill each pancake with the bean and cheese mix and roll up. Place each filled crepe next to each other in the baking dish.
When you have filled the baking tray with the 6 filled pancakes, pour over the chopped tomatoes so it covers the pancakes, season again with salt and pepper and then cover with the remaining grated cheese.
Place it in the oven for 25-30 minutes. Making sure not to take it out until it is bubbling and browning on top. Enjoy!
Joss’s Tip: Serve with salad and a lush balsamic dressing