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Name: Cheese And Spinach Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 15 g Plain flour; ( 1/2oz); 50 g Butter; (2oz); A little oil for frying; 125 g Plain wholemeal flour; (4oz); 600 ml Milk; (1 pint); Freshly chopped parsley; 125 g Button mushrooms; sliced; 175 g Gruy?re cheese; finely diced; Salt; 1 sm Onion; finely diced; 375 g Spinach; trimmed (12oz); 1 md Egg

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INGREDIENTS

15 g Plain flour; ( 1/2oz)
50 g Butter; (2oz)
A little oil for frying
125 g Plain wholemeal flour; (4oz)
600 ml Milk; (1 pint)
Freshly chopped parsley
125 g Button mushrooms; sliced
175 g Gruy?re cheese; finely diced
Salt
1 sm Onion; finely diced
375 g Spinach; trimmed (12oz)
1 md Egg

INSTRUCTIONS

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.

NOTES

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Cheese And Spinach Pancakes

15 g Plain flour; ( 1/2oz)
50 g Butter; (2oz)
 A little oil for frying
125 g Plain wholemeal flour; (4oz)
600 ml Milk; (1 pint)
 Freshly chopped parsley
125 g Button mushrooms; sliced
175 g Gruy?re cheese; finely diced
 Salt
1 sm Onion; finely diced
375 g Spinach; trimmed (12oz)
1 md Egg

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.

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 4 servings

Calories: 27
Calories from Fat: 12 (44%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 52.9mg		16 %
Sodium 20.5mg		1 %
Potassium 168.5mg		4 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.3g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 27

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