SAVOURY FILLED PANCAKES

This tasty mix of ingredients makes the perfect lunch or supper dish.


Ingredients:

Pancakes125g/ 4 oz Homepride plain flour

1 egg, size 3, lightly beaten

150ml/ 5 fl oz milk

150ml/ 5 fl oz water

25g/ 1 oz butter, melted

Filling
125g 4 oz smoked streaky bacon, chopped

50 g/ 2 oz onion, peeled and chopped

125g/ 4 oz chicken livers, washed, dried and finely chopped

225g/ 8 oz spinach, cooked and chopped

60g/ 2 ½ oz parmesan cheese, grated

1 egg, size 3, lightly beaten

Salt and freshly ground black pepper

Sauce
50g/ 2 oz butter

50g/ 2 oz Homepride plain flour

575ml/ 1 pint milk

50g/ 2 oz bel paese cheese, grated

Salt and white pepper

French flat leaf parsley to garnish


Procedure:

1. To prepare the pancakes, sieve flour into a medium mixing bowl and beat in the egg and milk for 3 minutes until smooth and light.
   
2. Gradually whisk in the water, and pour in the melted butter in a thin stream. Beat lightly until well mixed.
   
3. Make pancakes in a medium sized frying pan or omlette pan. Preheat the oven to 190 °C/ 375 °F/ gas mark 5.
   
4. To make the filling, fry together the bacon and the onions until lightly browned. Stir in the chicken livers and cook, stirring, for a further 3 minutes.
   
5. Add the spinach and parmesan cheese and heat through. Remove from the heat and beat in the egg. Add seasoning to taste.
   
6. Place a generous amount of mixture across the centre of each pancake and roll up. Place in the base of a large, lightly buttered ovenproof dish, then prepare the sauce.
   
7. Melt the butter over a moderate heat in a medium saucepan and stir in the flour. Cook, stirring continuously for 1 to 2 minutes.
   
8. Remove from the heat and gradually add the milk. Return to the heat and, stirring continuously, bring to the boil and simmer over a low heat for 2 to 3 minutes. Add the cheese and stir until melted.
   
9. Season to taste then pour over the prepared pancakes. Bake in the preheated oven for 25 minutes until thoroughly heated. Serve garnished with French parsley.

Cook’s Notes:

Time: Preparation of the pancakes, filling and béchamel sauce takes around 90 minutes. Cooking finished dish takes 25 minutes.

Cook’s Tip: Pancakes may be made in advance and frozen, interleaved with greaseproof paper. Allow to thaw for 2 hours at room temperature.

Serving Ideas: Sprinkle with grated cheese and breadcrumbs before baking for a crunchy topping.