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Spinach And Mushroom Pancakes With Y Fenni Cheese
The wholegrain mustard studded in the cheese give a powerful tang that
gives this familiar vegetarian dish its distinction. The fresh sapiness of the
spinach, the earthiness of mushrooms and mustard in the cheese make a wonderful combination.

Ingredients
Ingredients serve 8
Batter-
100g/4oz plain flour
Pinch salt
250ml/8floz milk
3 eggs
25g/1oz butter
50g/2oz melted butter for frying
1 tablespoon chopped herbs
Filling-
450g/1lb mushrooms, sliced
450g/1lb spinach
50g/2oz butter
Salt and pepper
1 clove garlic, peeled and grated
Béchamel sauce-
750ml/1_ pint milk
150ml/_pint double cream
225g/8oz "Y Fenni" cheese
1 bay leaf, slice of carrot, small stick celery,
slice of onion, 6 peppercorns, 1 clove garlic
Salt to taste
50g/2oz butter
50g/2oz flour
Garnish-
50g/2oz "Y Fenni" cheese
50g/2oz white breadcrumbs
Method
To make the pancakes, sift the flour into a bowl together with the salt. Make a well in the centre, break in the eggs and whisk until thoroughly mixed. Gradually pour in the milk making a smooth batter, stir in the herbs.
Use a heavy-based pan or a crepe pan to make the pancakes. Heat the pan, add the 25g/1oz butter, cover the surface of the pan with the butter and pour the excess butter into the batter. Ladle enough of the batter into the heated pan to make a thin coating. When the edges start to curl up, use a palate knife to flip the pancake over. Cook until lightly browned, remove and place on a plate. Repeat until the all the batter is used up.
To make the sauce, heat together the milk, cream, bay leaf, peppercorns, carrot, celery, onion, garlic and nutmeg. Bring almost to the boil, remove from the heat and cover with a lid, leave to cool. Strain the flavoured milk into a jug. In a clean saucepan, melt the butter, stir in the flour and cook for one minute. Add the milk a little at a time to the flour whisking all the time. Bring to the boil stirring constantly, reduce the heat and cook for 2 minutes. Add the cheese and melt into the sauce.
For the filling, melt the butter over a medium heat, add the garlic and cook for a minute, add the mushrooms and season. Cook over a medium to high heat for about 4 minutes. Pile in the spinach and cover with a lid, cook for a further 3 minutes until, the spinach is wilted. Add to the cheese sauce.
Divide the filling between the pancakes and roll up. Place in individual heatproof dishes or in a large dish, sprinkle with the remaining cheese and breadcrumbs and grill until golden.Note: These can be made in advance and heated in the oven for 30 minutes at gas 5, 190c, 375f.
Serving

Submitted By:Taste Of Wales

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