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Ingredientes
- 600 ml Lowfat milk, (1 pint)
- 1 med Egg
- 125 gm Plain wholemeal flour, (4oz) Salt and freshly grnd black pepper A little oil for frying
- 50 gm Butter, (2oz)
- 1 sm Onion, finely diced
- 125 gm Button mushrooms, sliced (4oz)
- 375 gm Spinach, trimmed (12oz)
- 175 gm Gruyere cheese, finely diced (6oz)
- 15 gm Plain flour, ( 1/2oz) Freshly minced parsley
Direcciones
- Place half the lowfat milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk till smooth.
- Heat 1/2 tsp. oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook till golden brown then turn over and cook the other side.
- Repeat with remaining batter to make approximately 8 pancakes.
- Heat half the butter in a saucepan and add in the onion and mushrooms.
- Fry gently for 2-3 min then add in the spinach and cheese with seasoning to taste. Cook for a further 1 minute.
- Divide the filling between the pancakes, reserving excess liquid, roll up and arrange in a greased ovenproof dish.
- Heat the remaining butter and stir in the plain flour. Gradually add in the remaining lowfat milk with any reserved liquid and cook over a medium heat for 2 min till smooth and thickened. Add in seasoning to taste and pour over the pancakes.
- Cover with foil and place in a preheated oven 190 C, 375 F, Gas Mark 5 for 20 min. Sprinkle with freshly minced parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 491 | |
| Calories from Fat 243 | 49% |
| Total Fat 27.65g | 35% |
| Saturated Fat 16.12g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 356mg | 15% |
| Potassium 814mg | 23% |
| Total Carbs 37.42g | 10% |
| Dietary Fiber 5.7g | 19% |
| Sugars 9.37g | 6% |
| Protein 26.35g | 42% |
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