Spinach pancakes with smoked trout and prawns

Spinach gives pancake batter a subtle flavour and added vegetable value, while mushrooms and peas complement the smoked fish and cheddar filling. A tomato salad would complete the meal.

Spinach pancakes with smoked trout and prawns


  • 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


  1. 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.
  2. Drain well, pressing out excess water.
  3. Place the spinach in a food processor and add the flour, milk, egg and nutmeg.
  4. Season, then process to a smooth batter.
  5. Heat 1 tablespoon of oil in a 20 cm non–stick frying pan, then pour out the excess oil into a small bowl.
  6. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so.
  7. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned.
  8. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
  9. Turn the pancake out onto a plate.
  10. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary.
  11. Stack up the cooked pancakes on the plate as they are made, interleaving them with baking paper.
  12. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.
  13. For the filling, melt the butter in a saucepan and add the mushrooms.
  14. Cook gently for 3 minutes, stirring.
  15. Add the peas and cook for 1 minute.
  16. Whisk the flour into the milk until smooth, then pour this into the mushroom mixture.
  17. Bring to the boil, stirring, and simmer for 3 minutes.
  18. Stir in the prawns, trout, half of the cheese, the nutmeg and seasoning to taste.
  19. Preheat the grill.
  20. Divide the filling among the pancakes, roll them up and place in a flameproof dish.
  21. Sprinkle the remaining cheese over and grill until golden.
  22. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 30 minutes


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