Directions

Part 1 - Breadcrumbs

1. Put all the breadcrumb ingredients in a bowl and mix.

2. Microwave for 60-90 seconds or until completely cooked.

3. Then slice the bread thinly and toast it.

4. Allow to cool completely before blitzing in a nutri-bullet to create crumbs. You could also crumble the bread in a plastic bag.

Part 2 - Pancakes

1. Drain the water off the cheese.

2. Blitz he cheese in a food processor / nutri-bullet, add the eggs and blend again. If you're using a small blender like the bullet, you may need to divide the mix into 2 or 3 and blend each part separately.

3. Heat a good non-stick pan or crepe pan on a low-medium heat.

4. You're making 4 pancakes - these need to be about 16 -18cm diameter and fried for about 2 minutes on the first side and 1 minute on second side.

Part 3 - Filling

1. Add all the ingredients to a small non-stick saucepan.

2. Heat up, continuously stirring until all the cheese has melted and everything is nicely combined - the texture should be like a thick creamy sauce. You can add a little more mozzarella to thicken.

Part 4 - Construction

1. Lay out the four pancakes and divide the filling between them.

2. Add the coconut flour to one dish, whisk the eggs in another dish, and add your breadcrumbs to a third.

3. Paint all the way round the edge of each pancake with whisked egg and fold in half, gently pushing the edges together.

4. Gently coat a pancake with the coconut flour on both sides. Then coat both sides with egg.

5. Finally, dip and coat the pancake in the breadcrumbs.

6. Set to one side and repeat with the other 3 pancakes.

7. Melt your butter a frying pan and depending on how big the pan is, cook one or two at a time until crispy - it takes about 2 minutes on each side.