150g plain flour
1 free range egg, beaten
375ml skimmed milk
175g cooked spinach, drained
olive oil
25g butter
625g mushrooms, sliced
3 cloves garlic, crushed
125g mozzarella cheese, diced
salt and pepper
Serves 4
Sift 125g flour into a blender. Add the egg and 300ml milk. Blend until smooth.
Add the spinach and blend again.
Heat butter in a pan and cook mushrooms and garlic for 3–4 minutes until juices run.
Stir in 25g flour to soak them up then gradually add 75ml milk, a little at a time, stirring so that the sauce is smooth.
Season to taste with salt and pepper.
Keep this warm on the hob.
Brush a frying pan with oil, heat it and add a ladle-full of pancake batter. Cook and turn to cook evenly on other side. Keep it warm and cook remaining pancakes.
Fill the pancakes with the mushroom mixture, roll them up and place them in a baking dish.
Scatter the mozzarella over the top.
Bake at 180˚C/ Gas 4 for about 15 minutes.
