Pancakes with garlic mushrooms, parma ham and spinach
Pancakes
110g plain flour
2 eggs
275ml whole milk
25g melted butter
Method
Sift the flour into a bowl and add a pinch salt.
Make a well in the middle and add the egg and milk.
Whisk to a smooth batter. Add the butter.
Pour batter into a jug.
Wipe a hot pan with oil and tilt the pan away from yourself. Pour the batter into the pan at an angle, swirling to coat the bottom of the pan. Cook the pancake and until the top looks set and flip over. Cook for 30 seconds on the other side.
Filling
250g mushrooms, sliced
2 tablespoons oil
1 small onion, finely chopped
4 slices Parma ham, shredded
2 cloves garlic, minced
25g butter
150g spinach
100ml double cream
50g grated parmesan or cheddar
2 tablespoons chopped fresh basil
Salt and pepper to taste
Method
Heat the oil in a large frying pan until smoking hot and carefully add the mushrooms. Cook for 30 seconds without stirring and add the onion, garlic, parma ham and dot around the butter. Cook until golden and add the cream. Simmer for 2 minutes until it starts to thicken then add the spinach and season. When the spinach wilts stir in and add the basil and cheese. Check seasoning and cool.
Take a pancake and place filling in the middle and fold up into a parcel and place in a buttered baking dish.
Repeat with remaining pancakes and scatter grated cheese over the top.
Bake in a 180oc oven for 15 minutes.
