Creamy Mushroom and Herb Pancakes

cook 30 mins
  • 2 tablespoons butter, plus extra for greasing
  • 300 g (10 oz) baby chestnut mushrooms, sliced
  • 6 spring onions, finely sliced
  • 2 garlic cloves, crushed
  • 500 g (1 lb) tub fresh four-cheese sauce
  • 300 g (10 oz) baby spinach leaves
  • 4 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped tarragon
  • 8 ready-made savoury pancakes
  • 50 g (2 oz) Parmesan, grated
  • salt and pepper
  • lettuce leaves, to serve
  • Heat the butter in a large, nonstick frying pan, add the mushrooms, spring onions and garlic and stir-fry over a high heat for 6–7 minutes.
  • Stir in half of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute until just wilted. Set aside, stir in the chopped herbs and season.
  • Take 1 pancake and spoon one-eighth of the filling down the centre. Carefully roll the pancake up and put into a shallow, buttered gratin dish. Repeat with the remaining pancakes. Drizzle the remaining cheese sauce over the pancakes, sprinkle with grated Parmesan and season to taste. Cook under a preheated medium-high grill for 3–4 minutes, until piping hot and turning golden.
  • Remove from the heat and serve with lettuce leaves.
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