*  Exported from  MasterCook  *

                       SPINACH & STILTON PANCAKES

Recipe By     :
Serving Size  : 18   Preparation Time :0:00
Categories    : Breads                           Cheese/Eggs
               Vegetarian                       Breakfast

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----FOR THE PANCAKES-----
  2       oz           Buckwheat flour
  2       oz           Plain white flour
  2                    Eggs
  2       tb           Butter -- melted
    1/4   pt           Milk
    1/4   pt           Water
                       -----FOR THE FILLING-----
  2       lb           Fresh spinich
  1       lg           Onion
  3       oz           Stilton cheese
  2       oz           Walnut pieces
                       Butter
  1                    Garlic sliver
                       -----FOR THE SAUCE-----
  1       oz           Butter
  1       oz           Plain white flour
    1/2   pt           Stock
    1/4   pt           Double cream
  2       tb           Freshly grated Parmesan
  1       t            (heaped) Dijon mustard

 Make a smooth batter with the flours, eggs, milk and
 water, then stir in the cool melted butter for extra
 richness and to prevent sticking during cooking.  Use
 a 6-inch pan and make thin pancakes in the usual way,
 but be sure to stir the batter vigorously in between
 making each pancake or all the buckwheat flour will
 sink to the bottom of the mixture.  If preparing
 ahead, cool the pancakes then stack them (interleaved
 with greaseproof paper) and wrap in a foil parcel.

 To make the filling, wash and boil or steam the
 spinach until just tender. Chop it and squeeze out all
 the liquid (save the juices for a soup).  Chop the
 onion finely and sweat it in a knob of butter until
 it's deliciously soft.  Stir in the spinach, season
 with a little salt, lots of pepper and the garlic.
 Toast the walnuts and crumbled Stilton into the
 spinach mixture to give it savoury flavour and bite.
 Stuff the pancakes with the mixture, roll them up
 neatly and pile them into a lightly buttered gratin
 dish.  Cover with foil and heat through in the oven
 for 25-30 minutes at 400 F (200 C) gas mark 6.

 Make a smooth rich sauce with the butter, flour, stock
 (preferably good chicken stock) and cream.  Let it
 simmer for about 5 minutes, stirring once or twice,
 then season with the cheese, mustard and salt and
 pepper. If the sauce is made ahead, reheat it in a
 double-boiler for serving, then pour it over the dish
 of pancakes just before bringing to table.

 Source: Philippa Davenport in "Country Living"
 (British), February 1988. Typed for you by Karen
 Mintzias



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