Sofficini (Crispy pancakes)

Sofficini are probably one of kids’ most favourite foods in Italy, one of those things you keep loving even if you are a grown-up adult because… why not!?

I had no clue that here in the UK they are called Crispy Pancakes and their gooey filling, crunchy coating is something to die for...

Unfortunately, like all processed meals they contain salt, refined sugars, preservatives, milk, eggs, and the list can go on...

But I have a homemade version for you: healthy, easy to make and you won’t notice any difference between these and the store-bought ones.

INGREDIENTS for the dough:

130g all-purpose flour

130g unsweetened soy milk

30g water

10g olive oil (or vegan butter)

Salt to taste

INGREDIENTS for coating:

50g all-purpose flour

100ml water

100g breadcrumbs

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INSTRUCTIONS:

In a saucepan, mix the milk, water, oil (or butter), a pinch of salt and bring to a boil. Turn off the heat and add the flour, stirring with a wooden spoon. Once your dough ball is formed, move it onto a floured surface and knead it for a couple of minutes. Place it in a bowl, cover and let it cool down. Meantime you can prepare the filling and the batter.

Once the dough has cooled, stretch it with a rolling pin up to 1mm thick and cut it with a cookie cutter (about 10cm diameter). Place the filling in the middle, wet a bit the edges then fold the circle to form a half-moon shape and seal well by pressing with your fingers.

Soak them in the batter made with water and flour, drain any excess, then coat with breadcrumbs. If you made too many, at this stage you can choose to freeze them.

Otherwise deep fry the sofficini until they turn golden brown or you can bake them at 180°C Fan, brushed with olive oil, for about 20 minutes. Serve warm and enjoy with your loved ones!

*For the filling I used vegan mozzarella and tomato sauce as well as vegan mozzarella and spinach.