Cheese And Spinach Pancakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 600 ml milk
• 1 medium size egg
• 125 g plain whole wheat flour
• salt & freshly ground black pepper
• 4 tablespoons oil
• 50 g butter
• 1 small onion, finely diced
• 125 g button mushrooms, sliced
• 375 g spinach, trimmed
• 175 g gruyere cheese, finely grated
• 15 g plain flour

Recipe

• 1 place half the milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk until smooth.
• 2 heat ½ x teaspoon oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. cook until golden, then turn over and cook the other side.
• 3 repeat with the remaining oil (as needed) and batter to make approximately 8 pancakes.
• 4 preheat the oven to 190°c, 375°f, gas mark 5.
• 5 heat half the butter in a saucepan and add the onion and mushrooms.
• 6 fry gently for 2-3 minutes, then add the spinach and cheese along with some seasoning to taste. cook for a further minute.
• 7 divide the filling between the pancakes, reserving any excess liquid, roll them up and arrange in a greased ovenproof dish.
• 8 heat the remaining butter and stir in the plain flour.
• 9 gradually add the remaining milk and any reserved liquid and cook over a medium heat for 2 minutes, until smooth and thickened.
• 10 add seasoning, to taste, and pour the sauce over the pancakes.
• 11 cover the dish with foil and place in the oven for 20 minutes.
• 12 sprinkle with freshly chopped parsley before serving.