Spinach Stuffed Pancakes with Cheese Sauce
|Pancake batter||1 (made with half whole wheat flour and half plain flour - 1 quantity)|
|Frozen spinach||16 Ounce (2 packets, 8 oz/225g each)|
|Butter||2 Ounce (50 g)|
|Double cream||1⁄8 Pint (about 75 ml)|
|Strong cheddar cheese||1 1⁄2 Ounce, grated (40 g)|
|Parmesan cheese||1 Ounce, grated (25 g)|
|Plain flour||1 1⁄2 Ounce (40 g)|
|Milk||3⁄4 Pint (425 ml)|
|Freshly milled black pepper||To Taste|
|Freshly grated nutmeg||To Taste|
1 Preheat the oven.
2 Defrost the spinach in a colander placed over a plate, to drain out the excess liquid.
3 Prepare 12 pancakes and put them on a plate.
4 For the all-in-one cheese sauce: In a saucepan, put the butter, flour and milk and whisk over a medium heat till thickened.
5 Stir in the cheese, cream, and season with salt, pepper and nutmeg.
6 Gently press all the excess liquid out of the spinach.
7 In a saucepan, melt 2 oz butter (50 g).
8 Stir in the spinach followed by the cream.
9 Continue stirring, preferably with a wooden fork, to break up the spinach.
10 Cook gently until the spinach has absorbed the cream.
11 Correct the seasoning.
12 Place about a tablespoonful of the spinach mixture on each pancake and lightly roll, folding in the ends.
13 Arrange them side by side in the baking dish or tin.
14 Pour over the prepared sauce and sprinkle with the Cheddar and Parmesan cheeses.
15 Bake on a high shelf for 25 minutes or until it's browned and bubbling.
16 Serve hot.