Preparation: 20 min
Cooking: 25 min
200 g flour
125 ml (½ c) milk mixed with 125 ml (½ c) water
pinch of salt
30 g butter, melted
5 ml (1 t) oil
10 g butter
250 g mushrooms, sliced
salt and pepper
250 ml (1 c) cream
5 ml (1 t) cornflower
100 g baby spinach
1 Pancakes: Whisk the flour and eggs together and gradually add the milk and water. Season with the salt and pour in the butter. Chill in the fridge for 15 minutes.
2 Heat a little oil in a small nonstick frying pan. Ladle in a little batter, swirling the pan to cover the base. Cook for 2 minutes, flip over and cook for 2 minutes on the other side. Repeat with the remaining batter.
3 Filling: In a separate frying pan heat the oil and butter and cook the mushrooms until golden. Season with salt and pepper. Pour in the cream.
4 Mix the cornflower with 5 ml (1 t) water in a small bowl to make a smooth paste. Pour into the cream mixture while stirring.
5 Add the spinach and when heated remove from stove.
6 Fold the pancakes into triangles and fill the pocket formed with the filling.