Spinach Stuffed Pancakes with Cheese Sauce
I’ve had this many times and this is delicious any time of year, not just pancake day. This is a Delia Smith recipe.
We sell everything you need, including the gorgeous Demeter Natural Cool frozen leaf spinach. Our nutmegs come from Indonesia and are wonderfully fragrant. You can choose from a range of our good cheddars;
- Barber’s 1883 Vintage Reserve Cheddar
- Godminster Organic Cheddar
- Isle of Mull Cheddar
- Lincolnshire Poacher
If you wish to use local cheeses, Doddington or Berwick Edge are a good alternative to Parmesan. However, we also sell Parmesan and Grana Padano.
Note: this dish can be prepared well in advance and just popped into the oven to re-heat 30 min before you need it.
Method
- Pre-heat the oven to gas mark 6, 400F (200C)
- A shallow baking dish or tin, well-buttered.
- Allow the spinach to defrost in a colander placed over a plate, so that the excess liquid drains out of it.
- Have your pancakes stacked on a plate (no need to keep them warm).
- Then make up an all-in-one cheese sauce: place the butter, flour and milk in a saucepan and whisk over a medium heat till thickened. Stir in the cheese, the cream and season with salt, pepper and nutmeg.
- Next, press all the excess liquid out of the spinach, melt 50g of butter in a saucepan, stir in the spinach followed by the cream. Continue to stir, preferably with a wooden fork, to break up the spinach. Cook gently until the spinach has absorbed the cream and is a nice soft consistency. Now taste it and season with salt, pepper and a little nutmeg.
- Next, place about a tablespoon of the spinach on each pancake and roll each up, folding in the ends. Now pack them side by side in the baking dish or tin. Then pour over the prepared sauce, sprinkle with the Cheddar and Parmesan cheeses and bake on a high shelf for 25 minutes or until it’s browned and bubbling.
Ingredients for 4 people
- 12-14 thin pancakes
- 1 x 450g box Demeter Natural Cool frozen leaf spinach
- 50g butter
- 75 ml extra rich cream
- 40g strong Cheddar cheese (Isle of Mull), grated
- 25g Parmesan or Doddington cheese, grated
- Salt, freshly-milled pepper and freshly-grated nutmeg
For the sauce:
- 50g butter
- 40g plain flour
- 425ml milk
- 75ml extra rich cream
- 40g strong Cheddar cheese, grated
- Salt, freshly-milled pepper and freshly-grated nutmeg
Recipe tried, tasted and approved by Jim at Alston Wholefoods
