Brunch, Veggie mains

Savoury pancakes

I love these and don’t know why I don’t make them more often. I guess they feel like a treat that way!

I make my pancake mixture and leave it to sit while I make the filling. You can fill your pancakes with whatever takes your fancy but mushrooms, spinach and cheese is a favourite of mine. This will make about 8 filled pancakes.

Start by turning on your oven to 175 degrees C / 350 F and put a large oven prof dish in it to put the pancakes in. The in a frying pan melt a knob of butter with a splash of olive oil. Chop a red onion finely snd fry it as it starts to soften add 2-3 cloves of chopped garlic and 1/2 tsp of (celery) salt. Then slice 300g mushrooms and add them frying them until they start to brown. Next add 200g (after cooking and straining) chopped spinach and some ground pepper and 1/2 tsp of dried mixed herbs, you can add a grating of nutmeg too if you like. Then add a glass of white wine, 200g cream cheese and a tsp of wholegrain mustard and cook until the cheese melts. Turn off the heat. Cut 100g of Brie or blue cheese into chunks and add this to the mushroom and spinach mixture. Put a couple of tbsps of the filling  in each pancake and roll them up and put them in the oven dish. Leave them to heat through in the oven for about 10 mins while you steam some veggies or make a simple salad to serve them. Delicious with a glass or two of white wine.


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