600 ml Milk; (1 pint)
1 md Egg
125 g Plain wholemeal flour; (4oz)
Salt and freshly ground
-black pepper
A little oil for frying
50 g Butter; (2oz)
1 sm Onion; finely diced
125 g Button mushrooms; sliced
-(4oz)
375 g Spinach; trimmed (12oz)
175 g Gruyre cheese; finely diced
-(6oz)
15 g Plain flour; ( 1/2oz)
Freshly chopped parsley
Place half the milk, the egg, wholemeal flour and seasoning to taste
in a bowl and whisk until smooth.
Heat 1/2 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.
Repeat with remaining batter to make approximately 8 pancakes.
Heat half the butter in a saucepan and add the onion and mushrooms.
Fry gently for 2-3 minutes then add the spinach and cheese with
seasoning to taste. Cook for a further 1 minute.
Divide the filling between the pancakes, reserving excess liquid,
roll up and arrange in a greased ovenproof dish.
Heat the remaining butter and stir in the plain flour. Gradually add
the remaining milk with any reserved liquid and cook over a medium
heat for 2 minutes until smooth and thickened. Add seasoning to taste
and pour over the pancakes.
Cover with foil and place in a preheated oven 190 C, 375 F, Gas
Mark 5 for 20 minutes. Sprinkle with freshly chopped parsley before
serving.
Yields
4 servings