Ingredients
- 2 cups (100 g) baby spinach leaves
- 125 g plain flour
- 2 cups (500 ml) low–fat milk
- 1 egg
- generous pinch of freshly grated nutmeg
- salt and pepper
- 1 tablespoon sunflower oil
- Fish filling
- 1½ tablespoons (30 g) butter
- 125 g mushrooms, sliced
- 2 cups (310 g) frozen peas
- ⅓ cup (50 g) plain flour
- 600 ml low–fat milk
- 150 g peeled cooked prawns
- 125 g smoked trout fillet, flaked
- ¾ cup (90 g) grated mature cheddar
- generous pinch of freshly grated nutmeg
Preparation
- Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted–the water on the leaves is enough moisture.
- Drain well, pressing out excess water.
- Place the spinach in a food processor and add the flour, milk, egg and nutmeg.
- Season, then process to a smooth batter.
- Heat 1 tablespoon of oil in a 20 cm non–stick frying pan, then pour out the excess oil into a small bowl.
- Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so.
- Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned.
- Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
- Turn the pancake out onto a plate.
- Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary.
- Stack up the cooked pancakes on the plate as they are made, interleaving them with baking paper.
- When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.
- For the filling, melt the butter in a saucepan and add the mushrooms.
- Cook gently for 3 minutes, stirring.
- Add the peas and cook for 1 minute.
- Whisk the flour into the milk until smooth, then pour this into the mushroom mixture.
- Bring to the boil, stirring, and simmer for 3 minutes.
- Stir in the prawns, trout, half of the cheese, the nutmeg and seasoning to taste.
- Preheat the grill.
- Divide the filling among the pancakes, roll them up and place in a flameproof dish.
- Sprinkle the remaining cheese over and grill until golden.
- Serve immediately.