Spinach, Goats Cheese and Bacon Pancakes
Oven : Preheat to 200°C (400°F, gas mark 6), serves 4 - 6
ingredients
115 g plain flour
Pinch of salt
1 medium egg
1/2 pint (285ml) semi-skimmed milk
2 tablespoons sunflower oil
a handful of fresh spinach
3-4 rashers of bacon
for the filling
450 g fresh spinach
7g butter
1 tablespoon sunflower oil
225 g goat's cheese
6 small spring onions
Pinch of ground nutmeg
Salt and freshly ground black pepper
For the Sauce
15 g butter
1 tablespoon plain flour
Pinch of mustard powder
285 ml semi-skimmed milk
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
Method
To make the pancake mixture, sift the flour into a bowl with a pinch of salt. Whisk the egg and then add sufficient milk to make a smooth, thick batter, beating well. Mix in the remaining milk and oil.
Chop 4 rashers of bacon up into small pieces and fry then finely chop a handful of spinach. Stir into the mixture.
Lightly brush a non-stick frying pan with oil and make 12 medium-sized pancakes in the usual way.
To make the filling, remove any tough stalks and wash thoroughly, then cook the spinach for 1-2 minutes in a pan with only the water that clings to the leaves. Then drain the spinach thoroughly in a colander and chop it roughly.
Crumble the goat's cheese and trim and finely chop the spring onions. Add the cheese and onions to the spinach, along with the nutmeg, salt and pepper.
Mix well together. Spoon a little filling onto each pancake, then roll them up and place in a large, buttered gratin dish.
To make the sauce, melt the butter in a saucepan and gradually stir in the flour and mustard powder. Cook for 1 minute, stirring constantly. Add the milk slowly, stirring until smooth. Add the nutmeg, season to taste, and simmer for 2 - 3 minutes until it has thickened.
Pour the sauce over the pancakes. Sprinkle with the grated Parmesan cheese and bake in the Oven for 20-30 minutes, until bubbling and golden. Serve immediately
ingredients
115 g plain flour
Pinch of salt
1 medium egg
1/2 pint (285ml) semi-skimmed milk
2 tablespoons sunflower oil
a handful of fresh spinach
3-4 rashers of bacon
for the filling
450 g fresh spinach
7g butter
1 tablespoon sunflower oil
225 g goat's cheese
6 small spring onions
Pinch of ground nutmeg
Salt and freshly ground black pepper
For the Sauce
15 g butter
1 tablespoon plain flour
Pinch of mustard powder
285 ml semi-skimmed milk
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan cheese
Method
To make the pancake mixture, sift the flour into a bowl with a pinch of salt. Whisk the egg and then add sufficient milk to make a smooth, thick batter, beating well. Mix in the remaining milk and oil.
Chop 4 rashers of bacon up into small pieces and fry then finely chop a handful of spinach. Stir into the mixture.
Lightly brush a non-stick frying pan with oil and make 12 medium-sized pancakes in the usual way.
To make the filling, remove any tough stalks and wash thoroughly, then cook the spinach for 1-2 minutes in a pan with only the water that clings to the leaves. Then drain the spinach thoroughly in a colander and chop it roughly.
Crumble the goat's cheese and trim and finely chop the spring onions. Add the cheese and onions to the spinach, along with the nutmeg, salt and pepper.
Mix well together. Spoon a little filling onto each pancake, then roll them up and place in a large, buttered gratin dish.
To make the sauce, melt the butter in a saucepan and gradually stir in the flour and mustard powder. Cook for 1 minute, stirring constantly. Add the milk slowly, stirring until smooth. Add the nutmeg, season to taste, and simmer for 2 - 3 minutes until it has thickened.
Pour the sauce over the pancakes. Sprinkle with the grated Parmesan cheese and bake in the Oven for 20-30 minutes, until bubbling and golden. Serve immediately