*  Exported from  MasterCook  *
 
                         SPINACH & STILTON PANCAKES
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Breads                           Cheese/Eggs
                 Vegetarian                       Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE PANCAKES-----
    2       oz           Buckwheat flour
    2       oz           Plain white flour
    2                    Eggs
    2       tb           Butter -- melted
      1/4   pt           Milk
      1/4   pt           Water
                         -----FOR THE FILLING-----
    2       lb           Fresh spinich
    1       lg           Onion
    3       oz           Stilton cheese
    2       oz           Walnut pieces
                         Butter
    1                    Garlic sliver
                         -----FOR THE SAUCE-----
    1       oz           Butter
    1       oz           Plain white flour
      1/2   pt           Stock
      1/4   pt           Double cream
    2       tb           Freshly grated Parmesan
    1       t            (heaped) Dijon mustard
 
   Make a smooth batter with the flours, eggs, milk and
   water, then stir in the cool melted butter for extra
   richness and to prevent sticking during cooking.  Use
   a 6-inch pan and make thin pancakes in the usual way,
   but be sure to stir the batter vigorously in between
   making each pancake or all the buckwheat flour will
   sink to the bottom of the mixture.  If preparing
   ahead, cool the pancakes then stack them (interleaved
   with greaseproof paper) and wrap in a foil parcel.
   
   To make the filling, wash and boil or steam the
   spinach until just tender. Chop it and squeeze out all
   the liquid (save the juices for a soup).  Chop the
   onion finely and sweat it in a knob of butter until
   it’s deliciously soft.  Stir in the spinach, season
   with a little salt, lots of pepper and the garlic.
   Toast the walnuts and crumbled Stilton into the
   spinach mixture to give it savoury flavour and bite.
   Stuff the pancakes with the mixture, roll them up
   neatly and pile them into a lightly buttered gratin
   dish.  Cover with foil and heat through in the oven
   for 25-30 minutes at 400 F (200 C) gas mark 6.
   
   Make a smooth rich sauce with the butter, flour, stock
   (preferably good chicken stock) and cream.  Let it
   simmer for about 5 minutes, stirring once or twice,
   then season with the cheese, mustard and salt and
   pepper. If the sauce is made ahead, reheat it in a
   double-boiler for serving, then pour it over the dish
   of pancakes just before bringing to table.
   
   Source: Philippa Davenport in “Country Living”
   (British), February 1988. Typed for you by Karen
   Mintzias
  
 
 
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