Spinach pancakes

Spinach pancakes

This tasty, savoury twist on pancakes has a deliciously cheesy filling.

By , 21 September 2015
Spinach pancakes
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 426g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 2328KJ 556KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 546kJ/131kcal.
  • 175g plain flour
  • Pinch of salt
  • 2 medium eggs
  • 700ml semi-skimmed milk
  • 1 tsp oil
  • 2 x 180g bags Asda Baby Spinach
  • 50g butter
  • Pinch of freshly grated nutmeg (optional)
  • 100g Gruyere cheese, grated
  • 50g Asda Chosen by you Lighter Mature Cheese, grated
  • 8 cherry tomatoes, halved
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Sift 125g flour and the salt into a bowl. Make a well in the centre, add the eggs and 300ml milk and whisk gently to make a smooth batter.

  • Lightly grease a non-stick frying pan with oil and heat until hot. Pour in enough batter to just cover the base thinly, swirling it to cover.

  • Cook until the base is lightly coloured, then flip over with a fish slice and cook the other side. Put on a plate. Repeat, greasing the pan when necessary, until you've used up all the batter.

  • Wash the spinach in cold water, then drain. Stir-fry for 3-4 minutes until cooked. Tip into a colander and press with the back of a wooden spoon to extract as much liquid as possible. Then squeeze with your hands to get more out.

  • Melt the butter in a pan and stir in the rest of the flour. Cook, stirring, for a minute. Remove from the heat and gradually whisk in the rest of the milk until thickened. Simmer for 1 minute.

  • Add the nutmeg and season. Set aside a little of the cheeses, then add the rest to the sauce with the spinach. Split between the pancakes, rolling them up.

  • Put in an ovenproof dish, scatter on the tomatoes and reserved cheese. Season with black pepper and cook in the oven for 10 minutes.