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Clean recipe · gousto.wiki

Cheesy Mushroom & Spinach Savoury Pancakes

End Shrove Tuesday on a high with crispy crêpe-style pancakes. You'll whip up a savoury batter with our pizza base mix, and stuff them with creamy mushrooms, spinach and cheese.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
30 min
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Cheesy Mushroom & Spinach Savoury Pancakes

Ingredients

  1. 50g Baby Leaf Salad
  2. 2 x 40g Cheddar Cheese
  3. 15ml Cider Vinegar
  4. 80g Crème Fraîche
  5. Egg
  6. Garlic Clove
  7. 250g Pizza Base Mix
  8. 80g Spinach
  9. 5g Thyme
  10. Tomato
  11. 160g White Cup Mushrooms
  12. 80g White Cup Mushrooms

Instructions

  1. Preheat the oven to 140°C/ 120°C (fan)/ gas 1Add 125g [all] of your pizza base mix to a large bowlCombine your egg[s] with 200ml [300ml] [400ml] milk and 50ml [75ml] [100ml] cold water in a measuring jugWhisk the liquid into the flour a little at a time until you end up with a smooth batter (adding the liquid gradually helps prevent a lumpy batter!)
  2. Once smooth, pour the batter into a measuring jug and set aside to restTip: Leaving it to rest allows any air bubbles to escape from the mixture!Combine your cider vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt – this is your salad dressingChop the tomato[es] roughly
  3. Slice the white cup mushrooms finelyPeel and finely chop (or grate) the garlicStrip the thyme leaves from their stems and chop them roughly, discard the stemsGrate the cheddar cheeseWash the spinach, then pat it dry with kitchen paper
  4. Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heatOnce hot, add the sliced mushrooms to the pan with a pinch of salt and cook for 5-6 min or until starting to brownAdd the chopped garlic and thyme and cook for 2 min further
  5. Stir in the washed spinach and cook for 2 min or until wiltedOnce the spinach has wilted, remove the pan from the heat and stir in the crème fraîche – this is your mushroom mixSet the mushroom mix aside and reserve the panWipe the pan clean with kitchen paper, then return to a medium-high heat with a knob of butter
  6. Once hot, pour 1/4 [1/8] of the batter (approximately 100ml) into the panLift the pan and tilt it in a circular motion so that the mixture spreads evenly across the whole of the baseOnce evenly spread, cook for 2 min or until the pancake is setOnce set, use a spatula to carefully flip the pancake over
  7. Once flipped, add 1/4 [1/8] of the mushroom mix in a semi-circle to one side of the pancake and top with 1/4 [1/8] of the grated cheddarFold the empty half of the pancake over the filling and cook for 1 min further or until the cheese has meltedOnce you've finished each pancake, add it to a baking tray, cover with tin foil and put in the oven to keep warm until servingRepeat this process until you have 4 [8] savoury pancakes
  8. Wash the baby leaf salad, pat dry with kitchen paper and serve to the side of the savoury pancakesAdd the chopped tomatoes to the salad and drizzle over the salad dressingEnjoy!