Spinach and mushroom pancakes


Makes 12

Preparation: 20 min

Cooking: 25 min


200 g flour

2 eggs

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

cheese, grated

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.

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