A couple of weekends ago my friends organised a dinner for my belated birthday, we went to The Swan Salford near Milton Keynes, lovely gastropub tucked away in a small village. I had a brilliant time and the food was amazing. For the starter we some of us went for herb pancakes with spinach and mushroom stuffing in a creamy Gruyere sauce, what a delight this was!
As the Shrove Tuesday is fast approaching I thought I would try and re-create this simple, yet so delicious dish. I think I succeeded – one of my friend said that I nailed the pancakes, they’re even better than the one we had in the pub!
I really hope you guys enjoy them as much as I did!
- 2 cups (256g) plain flour
- 1 cup (250ml) milk
- 1 cup (250ml) sparkling water
- 2 medium eggs
- pinch of salt
- 50 g melted butter
- 2 tbsp finely chopped parsley
- 8 mushrooms, roughly chopped
- 1 tsp butter
- salt & pepper
- a handful of baby spinach washed and roughly chopped
- optional: good quality smoked ham and a bit of grated cheese
- ½ cup (170g) Gruyere cheese, grated
- 1 tbsp butter
- 1 tbsp plain flour
- a pinch of salt and pepper
- ¾ cup (180g) hot milk
- Sieve the flour into a mixing bowl, add a pinch of salt, eggs and milk.
- Mix using hand or standing food mixer until it forms a smooth batter.
- Add sparkling water and melted butter, mix well until all ingredients are well combined.
- Stir in 2 tbsp of parsley.
- I used a smaller dimension pan (not sure, but I think it was around 21cm) - preheat the pan and using ladle pour in a batter to the pan. Fry on both sides for about 2 minutes (or until both sides are lightly golden) over medium heat. No need to use any oil for this!
- Melt the butter in a medium pan over high heat, add chopped mushrooms, season with salt & pepper, reduce the heat to medium and fry the mushrooms for 6 minutes, stirring from time to time. Add chopped spinach and continue frying for another 3 minutes. Set aside.
- In a small saucepan, over the medium heat, melt the butter and gradually add 1 tbsp of plain flour. Slowly pour in a hot milk, continue whisking until all ingredients are well mixed together. Cook for 5 minutes, then set aside and add grated Gruyere, season with salt & pepper. Mix well until cheese melts.
- On each pancake, add a bit of stuffing and ham, pour in 2 tbsp of sauce. Roll the pancake. Repeat the step until all pancakes are filled with stuffing. Optionally you can place them all in an ovenproof dish, nicely tucked together, pour in the remaining of Gruyere sauce, sprinkle with grated cheese and bake in the oven until cheese melts (in my case - around 10 minutes, under the grill).