Spinach & stilton pancakes
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Spinach & stilton pancakes
  Spinach    Pancakes  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4808. Report a problem with this recipe.
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      Title: Spinach & stilton pancakes
 Categories: Breads, Cheese/eggs
      Yield: 18 Servings
 
MMMMM----------------------FOR THE PANCAKES---------------------------
      2 oz Buckwheat flour
      2 oz Plain white flour
      2    Eggs
      2 tb Butter; melted
    1/4 pt Milk
    1/4 pt Water

MMMMM----------------------FOR THE FILLING---------------------------
      2 lb Fresh spinich
      1 lg Onion
      3 oz Stilton cheese
      2 oz Walnut pieces
           Butter
      1    Garlic sliver

MMMMM-----------------------FOR THE SAUCE----------------------------
      1 oz Butter
      1 oz Plain white flour
    1/2 pt Stock
    1/4 pt Double cream
      2 tb Freshly grated Parmesan
      1 ts (heaped) Dijon mustard
 
  Make a smooth batter with the flours, eggs, milk and water, then stir
  in the cool melted butter for extra richness and to prevent sticking
  during cooking.  Use a 6-inch pan and make thin pancakes in the usual
  way, but be sure to stir the batter vigorously in between making each
  pancake or all the buckwheat flour will sink to the bottom of the
  mixture.  If preparing ahead, cool the pancakes then stack them
  (interleaved with greaseproof paper) and wrap in a foil parcel.
  
  To make the filling, wash and boil or steam the spinach until just
  tender. Chop it and squeeze out all the liquid (save the juices for a
  soup).  Chop the onion finely and sweat it in a knob of butter until
  it's deliciously soft.  Stir in the spinach, season with a little
  salt, lots of pepper and the garlic.  Toast the walnuts and crumbled
  Stilton into the spinach mixture to give it savoury flavour and bite.
  Stuff the pancakes with the mixture, roll them up neatly and pile
  them into a lightly buttered gratin dish.  Cover with foil and heat
  through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.
  
  Make a smooth rich sauce with the butter, flour, stock (preferably
  good chicken stock) and cream.  Let it simmer for about 5 minutes,
  stirring once or twice, then season with the cheese, mustard and salt
  and pepper. If the sauce is made ahead, reheat it in a double-boiler
  for serving, then pour it over the dish of pancakes just before
  bringing to table.
  




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Recipe ID 4808 (Apr 03, 2005)

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