Follow these steps for perfect results
milk
divided
egg
medium size
plain whole wheat flour
salt
black pepper
freshly ground
oil
butter
divided
onion
finely diced
button mushrooms
sliced
spinach
trimmed
gruyere cheese
finely grated
plain flour
Whisk half the milk, the egg, wholemeal flour, and seasoning in a bowl until smooth.
Heat 1/2 teaspoon of oil in a small frying pan.
Pour sufficient batter to coat the base of the pan.
Cook until golden, then turn over and cook the other side.
Repeat with the remaining oil and batter to make approximately 8 pancakes.
Preheat the oven to 190°C (375°F/ gas mark 5).
Heat half the butter in a saucepan.
Add the diced onion and sliced mushrooms.
Fry gently for 2-3 minutes.
Add the trimmed spinach and grated Gruyere cheese, along with some seasoning to taste.
Cook for a further minute.
Divide the filling between the pancakes, reserving any excess liquid.
Roll up the pancakes and arrange them in a greased ovenproof dish.
Heat the remaining butter in a saucepan.
Stir in the plain flour.
Gradually add the remaining milk and any reserved liquid.
Cook over medium heat for 2 minutes, until smooth and thickened.
Add seasoning, to taste, to the sauce.
Pour the sauce over the pancakes.
Cover the dish with foil.
Place in the oven for 20 minutes.
Sprinkle with freshly chopped parsley before serving.
Expert advice for the best results
Add a pinch of nutmeg to the spinach filling for extra flavor.
Use different types of cheese for a varied flavor profile.
Ensure the ovenproof dish is well greased to prevent sticking.
Everything you need to know before you start
15 mins
Pancakes can be made ahead of time and filled later.
Stack pancakes, pour sauce generously, and garnish with parsley.
Serve with a side salad.
Serve with a dollop of sour cream.
Pairs well with creamy, savory dishes.
Complements the savory flavor.
Discover the story behind this recipe
Pancakes are a versatile dish enjoyed in various forms across many cultures.
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