Cheese And Spinach Pancakes - cooking recipe

Ingredients

600 ml milk
1 medium size egg
125 g plain whole wheat flour
salt & freshly ground black pepper
4 tablespoons oil
50 g butter
1 small onion, finely diced
125 g button mushrooms, sliced
375 g spinach, trimmed
175 g gruyere cheese, finely grated
15 g plain flour

Preparation

Place half the milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk until smooth.
Heat 1/2 x teaspoon oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook until golden, then turn over and cook the other side.
Repeat with the remaining oil (as needed) and batter to make approximately 8 pancakes.
Preheat the oven to 190\u00b0C, 375\u00b0F, gas mark 5.
Heat half the butter in a saucepan and add the onion and mushrooms.
Fry gently for 2-3 minutes, then add the spinach and cheese along with some seasoning to taste. Cook for a further minute.
Divide the filling between the pancakes, reserving any excess liquid, roll them up and arrange in a greased ovenproof dish.
Heat the remaining butter and stir in the plain flour.
Gradually add the remaining milk and any reserved liquid and cook over a medium heat for 2 minutes, until smooth and thickened.
Add seasoning, to taste, and pour the sauce over the pancakes.
Cover the dish with foil and place in the oven for 20 minutes.
Sprinkle with freshly chopped parsley before serving.