Baked Pancakes stuffed with Cheese and Mushroom

Ingredients

• Pancakes
• 75g / 3oz plain flour
• 1 large egg
• 175ml / 6fl oz milk
• Pinch of salt
• 2 tbsp olive oil
• Cheese Sauce
• 75g / 3oz Barber’s 1833 Vintage Reserve Cheddar
• 285ml / 10fl oz milk, warmed
• 1 tbsp flour
• 1 tbsp butter
• Salt and Pepper
• Pancake Filling
• 40g / 1 ½oz Barber’s 1833 Vintage Reserve Cheddar
• 400g / 14oz Mushrooms, roughly chopped
• 1/2 Leek, finely chopped
• 1/2 tbsp Dried Thyme
• 50g / 2oz Baby Spinach, roughly chopped
• 1 tbsp Olive Oil
• Salt and Pepper

Method

Pancakes

1. Beat the milk and egg together and then mix with the flour and salt until a smooth batter.
2. Add 1 tbsp of oil, mix and leave to stand for 30 minutes.
3. Heat the remaining oil in a pan and make 4 pancakes.

Cheese Sauce

1. Preheat your oven at 180° (Gas Mark 4)
2. Melt the butter, stir in the flour and when combined slowly add the warm milk.

Tip: Ensure the milk for the Cheese Sauce is warmed through before adding it. This will help stop the sauce becoming lumpy!

1. Stir over the heat continuously until it thickens.
2. Gently season and add the Barber’s Cheddar.

Pancake Filling

1. Heat the oil and then fry the mushrooms until soft.
2. Add the leeks and thyme and fry for a further minute.
3. Add the spinach and allow to wilt, season to taste.
4. Place a line of cheese in the middle of each pancake.
5. Top with the mushroom mix and fold the pancake over the top.
6. Place the pancakes in an ovenproof dish with the join at the bottom and pour the sauce over the top.
7. Bake in the oven at 180° (Gas Mark 4) for 15 minutes or until golden and bubbling.

Serve with a green salad.

With thanks to Kip Hakes