- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 50 minutes
- Effort: easy
For the pancake batter
- 85 g plain flour
- 30 g buckwheat or wholemeal flour
- 1 pinches salt
- 2 large eggs
- 280 ml milk
- 2 tbsp melted butter
- sunflower oil, for frying
For the filling
- 1 tbsp olive oil
- 1 leek, sliced
- 200 g cooked spinach, finely chopped
- 1x400 g tinned borlotti beans, drained and rinsed
- 55 g toasted pine kernels
- 100 g feta cheese, crumbled
- grated nutmeg
- salt and black pepper
For the topping
- 450 ml white sauce, warmed
- 55 g grated cheddar cheese
- 85 g parmesan, grated
- pinch of freshly grated nutmeg
- Savoy cabbage, blanched and tossed in butter, to serve
1. Sift the flours and salt into a large bowl.
2. Make a well in the centre and crack in the egg.
3. Gradually whisk in the milk to form a smooth batter. Leave to rest for 30 minutes.
4. Preheat the oven to 200C/gas 6. Heat a small non-stick frying pan until very hot. Stir the melted butter into the pancake mix.
5. Pour a little oil into the pan and wipe out the excess with kitchen paper. Pour enough batter into the pan to coat the base.
6. Cook for about 30 seconds.
7. Loosen the edges, turn the pancake over (or toss them!) and cook for 1 minute on the other side, until golden. Repeat to use all the remaining mixture. The mixture should make 12 pancakes.
8. To make the filling, heat the olive oil in a pan and fry the leeks until soft and golden.
9. In a large bowl, gently combine the leeks, spinach, beans and pine nuts, season well and stir in the nutmeg.
10. Add the cheddar cheese and 30g of the Parmesan cheese to the warm white sauce.
11. Divide the spinach mixture between the pancakes and sprinkle over the feta. Roll up the pancakes and lay side by side in a large ovenproof dish.
12. Pour over the cheese sauce and scatter over the extra Parmesan. Bake for 30-35 minutes, until golden and bubbling.
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