Esta es una exhibición prevé de cómo se va ver la receta de 'Cheese And Spinach Pancakes' imprimido.

Receta Cheese And Spinach Pancakes
by Global Cookbook

Cheese And Spinach Pancakes
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

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

  1. Place half the lowfat milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk till smooth.
  2. 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.
  3. Repeat with remaining batter to make approximately 8 pancakes.
  4. Heat half the butter in a saucepan and add in the onion and mushrooms.
  5. Fry gently for 2-3 min then add in the spinach and cheese with seasoning to taste. Cook for a further 1 minute.
  6. Divide the filling between the pancakes, reserving excess liquid, roll up and arrange in a greased ovenproof dish.
  7. 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.
  8. 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.