Recipe By : Philippa Davenport
Serving Size : 18 Preparation Time :0:00
Categories : Vegetarian Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pancakes:
2 oz Buckwheat flour
2 oz Plain white flour
2 Eggs
2 tb Butter -- melted
1/4 pt Milk
1/4 pt Water
Filling:
2 lb Fresh spinach
1 lg Onion
3 oz Stilton cheese
2 oz Walnut pieces
Butter
1 Garlic sliver
Sauce:
1 oz Butter
1 oz Plain white flour
1/2 pt Stock
1/4 pt Double cream
2 tb Parmesan -- freshly grated
1 ts Dijon mustard -- heaping
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" 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 to 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, 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.
