Spinach Stuffed Pancakes with Cheese Sauce Recipe
Ingredients
| Pancake batter made with half wholewheat flour and half plain flour - 1 quantity | ||
| Frozen spinach - 2 x 8 oz packets (2 x 225 g) | ||
| Butter | 2 Ounce | |
| Double cream | 1/8 Pint | |
| Cheddar Cheese | 1 1/2 Ounce | |
| Parmesan cheese | 1 Ounce | |
| Butter | 2 Ounce (For the sauce:) | |
| Plain flour | 1 1/2 Ounce (For the sauce:) | |
| Milk | 3/4 Pint (For the sauce:) | |
| Double cream | 1/8 Pint (For the sauce:) | |
| Cheddar Cheese | 1 1/2 Ounce (For the sauce:) | |
| Salt | 1 To taste (For the sauce:) | |
| Black pepper | 1 To taste (For the sauce:) | |
Directions
GETTING READY
1 Preheat the oven.
MAKING
2 Defrost the spinach in a colander placed over a plate, to drain out the excess liquid.
3 Prepare 12 pancakes and put them on a plate.
4 For the all-in-one cheese sauce: In a saucepan, put the butter, flour and milk and whisk over a medium heat till thickened.
5 Stir in the cheese, cream, and season with salt, pepper and nutmeg.
6 Gently press all the excess liquid out of the spinach.
7 In a saucepan, melt 2 oz butter (50 g).
8 Stir in the spinach followed by the cream.
9 Continue stirring, preferably with a wooden fork, to break up the spinach.
10 Cook gently until the spinach has absorbed the cream.
11 Correct the seasoning.
12 Place about a tablespoonful of the spinach mixture on each pancake and lightly roll, folding in the ends.
13 Arrange them side by side in the baking dish or tin.
14 Pour over the prepared sauce and sprinkle with the Cheddar and Parmesan cheeses.
15 Bake on a high shelf for 25 minutes or until it's browned and bubbling.
SERVING
16 Serve hot.
1 Preheat the oven.
MAKING
2 Defrost the spinach in a colander placed over a plate, to drain out the excess liquid.
3 Prepare 12 pancakes and put them on a plate.
4 For the all-in-one cheese sauce: In a saucepan, put the butter, flour and milk and whisk over a medium heat till thickened.
5 Stir in the cheese, cream, and season with salt, pepper and nutmeg.
6 Gently press all the excess liquid out of the spinach.
7 In a saucepan, melt 2 oz butter (50 g).
8 Stir in the spinach followed by the cream.
9 Continue stirring, preferably with a wooden fork, to break up the spinach.
10 Cook gently until the spinach has absorbed the cream.
11 Correct the seasoning.
12 Place about a tablespoonful of the spinach mixture on each pancake and lightly roll, folding in the ends.
13 Arrange them side by side in the baking dish or tin.
14 Pour over the prepared sauce and sprinkle with the Cheddar and Parmesan cheeses.
15 Bake on a high shelf for 25 minutes or until it's browned and bubbling.
SERVING
16 Serve hot.
Chef
