Vegetarian pancakes

Ingredients

• 100 g plain flour
• 1 egg
• 290 ml milk and water, mixed
• 1 tbsp oil
• 50 g butter
• 50 g plain flour
• 450 ml milk
• 1 tsp Dijon mustard
• Freshly ground nutmeg
• 450 g frozen chopped spinach, thawed and well drained
• 2 eggs, beaten
• 100 g cheddar cheese, grated

Method

1. Heat the oven to 180°C (gas 4). Melt the butter, stir in 50g flour and cook for 1 minute. Add 450ml milk gradually and stir until thick.
2. Season the sauce with mustard and nutmeg, then mix in the drained spinach, two beaten eggs and 75g of the cheese. Leave to cool.
3. For the batter, whisk 100g flour, one egg and half the diluted milk until smooth, then add the remainder.
4. Cook thin pancakes in a lightly oiled frying pan for about 1 minute on each side.
5. Fill and roll the pancakes, arrange in a baking dish, add the remaining cheese and bake for 25 minutes.