大象传媒

Wild Garlic is wonderful at this time of year, use it in place of spring onions, or make a pesto with cheddar, walnuts and rapeseed oil.

Pancakes
50g butter
2 eggs
200ml milk
Salt and Pepper and a grating of fresh nutmeg
100g plain flour
A bunch of wild garlic or a bunch of spring onions finely chopped (use 1 tablespoon and reserve the rest for the filling)
A bunch of parsley finely chopped (use 1 tablespoon and reserve the rest for the filling)
Olive oil

Filling
Oill and butter
250g Chestnut or button mushrooms finely sliced
The reserved wild garlic and parsley as above
50g cheddar cheese (or your favourite cheese)

Cream Sauce
400ml Single Cream
freshly grated nutmeg
salt and pepper
50g grated cheddar

Firstly, brown the butter in a large frying pan, put to one side. Mix the eggs, milk, salt, pepper, nutmeg and flour together very vigorously with a balloon whisk or electric whisk, beating out any stubborn lumps. Add a tablespoon each of chopped wild garlic and chopped parsley, mix well. Heat a little butter and oil in a large frying pan and pour enough mixture in to coat the pan, cook for a minute or so until brown on one side, then flip over and cook the other side. Place the pancake to one side on a large plate. Repeat until all the mixture is used.

To make the filling, heat the oil and butter in a small frying pan or saucepan, add the mushrooms, salt and pepper and gently cook until tender. Remove from the heat, add the wild garlic, parsley and cheese and mix.

Butter a large deep sided oven dish (or two small ones). Divide the mixture between the pancakes, place a little filling in the middle of each pancake and fold the pancake over the filling, place in the buttered dish and arrange them overlapping.

Heat the cream, nutmeg, salt, pepper and cheddar gently (the cheese does not have to melt completely), pour over the pancakes, sprinkle with a little grated cheese and bake in a hot oven for about 20 to 30 minutes until golden brown on top. Serve with a crisp green salad.

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