To make the pancakes, sift the flour in a bowl, Stir in the salt, nutmeg and eggs and mix until smooth. Gradually pour in the milk, stirring well before adding in the melted butter. Cook the pancakes in a lightly buttered non stick pan. Meanwhile, prepare the béchamel sauce. Pour the milk in a small sauce pan with the studded onion, salt, pepper and nutmeg. Bring to the boil and lower the heat, allowing to simmer for 5 minutes. Melt the butter, in another pan, and then stir in the flour, cooking for just 1 minute. Gradually pour in the hot milk, stirring constantly, and cook until a nice thick smooth white sauce is obtained. Next, cut the pancakes into neat round discs with a 10cm round cutter. Place a spoon full of filling in the centre of the pan cake and fold into semi circles. Pass through flour, beaten egg and breadcrumbs. Shallow-fry the filled pancakes in hot oil, on both sides until golden brown and crispy. Serve the crispy stuffed pancakes with tomato sauce on the side and a nice crisp salad.

Suggested accompanyng wine: DELICATA Medina Grenache Rose D.O.K. Malta