Spinach, Leek and Lentil Pancakes with Dijon Mustard & Thyme
After 17 years of making pancakes for my children, I have learnt that you first need to make masses of pancake batter. You need enough batter to make multiple pancakes for breakfast (I am a stickler for lemon and caster sugar combo), you can then fry off the rest of the batter to make this recipe, a favourite with my kids and one I only truly make once a year!
I used the @goodfoodeveryday standard pancake recipe, but subbed in 1/3 wholemeal flour for plain flour and I multiplied the recipe by x3 giving me lots and lots of pancakes!
INGREDIENTS
4 leeks, washed and sliced
250g frozen leaf spinach
1 tbsp thyme
4 spring onions, finely chopped
250g cooked puy lentils, or similar
100ml double cream
2 tsp of dijon mustard
40g butter
40g plain flour
400mls milk
200g cheddar cheese, grated
Olive oil
Salt and Pepper
Nutmeg, to taste
3 tbsp breadcrumbs, optional
METHOD
Fry off the leeks and spring onions in a spot of olive oil over moderate heat until softened, around 5 minutes. Season well with salt, pepper and plenty of nutmeg. Add the spinach and thyme to the frying pan, lid on and cook over moderate heat until the spinach is piping hot. Lid off to cook off any extra the liquid, if necessary. Off the heat, add the lentils, cream and mustard and mix well to coat. Check the seasoning.
Make a standard cheese sauce; I use the ratio of 10% flour and butter to milk added. I used 40g butter, 40g flour and whisked in 400ml of milk, brought the pan to the boil, reduced the heat to simmer and cooked until thickened and smooth, around 8 - minutes. Off the heat, add the grated cheese and check the seasoning.
I used around 12 pancakes to stuff with the cooked lentil and spinach mix. Divide the mix between the pancakes and roll and place the filled pancakes in a baking dish.
Pour over the cheese sauce and bake in hot oven at 180C (my oven is not fan) for around 35 minutes until bubbling and golden. Add the breadcrumbs, if using, towards the last 10 minutes of the cook time.
Remove from the oven and let the dish rest for 5 minutes before serving.