?? Sofficini (italiano nei commenti)
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 (until today!) that here in the UK they are called Crispy Pancakes. Anyway, their gooey filling and crunchy coating is something just to die for…?
Unfortunately, like all pre-packed 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 with the ones from the store.
For the dough’s recipe I got inspired by @vegolosi.it , as to the filling I stuffed them with tomato sauce/mushroom & squash and vegan bechamel. Let’s cook! ???
INGREDIENTS for the dough:
130 gr all purpose flour
130 gr unsweetened soy milk
30 gr water
10 gr olive oil (or vegan butter)
Salt to taste
INGREDIENTS for coating:
50 gr all purpose flour
100 ml water
100 gr breadcrumbs
In a pot 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 stuffing in the middle, wet a bit the edges then fold the circle to form a halfmoon 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 Sofficini until they turn golden brown or you can bake, like I did, at 180°C Fan, brushed with olive oil, for about 20 minutes. Serve warm and enjoy with your loved ones! ?