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- Dish type
- Savoury pancakes
Spinach gives pancake batter a subtle flavour and added vegetable value, while mushrooms and peas complement the smoked fish and Cheddar filling. A tomato salad (see Zesty tomato salad recipe on this website) would complete the meal.
8 people made this
- 100 g (3½ oz) young spinach
- 125 g (4½ oz) plain flour
- 450 ml (15 fl oz) semi-skimmed milk
- 1 egg
- generous pinch of grated nutmeg
- about 1 tbsp sunflower oil
- salt and pepper
- Fish filling
- 30 g (1 oz) butter
- 125 g (4½ oz) mushrooms, sliced
- 300 g (10½ oz) frozen peas
- 50 g (1¾ oz) plain flour
- 600 ml (1 pint) semi-skimmed milk
- 150 g (5½ oz) peeled cooked prawns
- 125 g (4½ oz) smoked trout fillet, flaked
- 100 g (3½ oz) mature Cheddar cheese, grated
- generous pinch of grated nutmeg
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
- Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter. (If you don't have a food processor, see ‘Some more ideas’ footnote.)
- Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
- Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.
- For the filling, melt the butter in a saucepan and add the mushrooms. Cook gently for 3 minutes, stirring. Add the peas and cook for 1 minute.
- Whisk the flour into the milk until smooth, then pour this into the mushroom mixture. Bring to the boil, stirring, and simmer for 3 minutes. Stir in the prawns, trout, half of the cheese, the nutmeg and seasoning to taste.
- Preheat the grill. Divide the filling among the pancakes, roll them up and place in a flameproof dish. Sprinkle the remaining cheese over and grill until golden. Serve immediately.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!
Some more ideas
*If you do not have a food processor, sift the flour into a bowl, add the egg, nutmeg and seasoning, then gradually whisk in the milk. Finely chop the cooked spinach and stir it into the batter to mix evenly. *Leeks and sweetcorn make a delicious vegetarian filling. Instead of the mushrooms, peas, prawns and trout, use 2 leeks, thinly sliced; 2 red peppers, seeded and thinly sliced; and 1 can sweetcorn, about 400 g, well drained. Add 2 tsp made English mustard to the sauce, if liked, instead of the nutmeg. *Replace the prawns and trout with smoked haddock. Poach 280 g (10 oz) smoked haddock fillet in gently simmering water for about 5 minutes or until just cooked. Drain, skin and flake the fish, discarding any bones.
*About one-third of the energy (calories) from trout is provided by fat, but only a small amount of this is saturated fat. Trout contains useful amounts of the fat-soluble vitamin E. *Spinach, milk and cheese all provide calcium, adequate supplies of which are important throughout life for healthy bones and teeth. Adolescent girls in particular need a plentiful supply to protect against osteoporosis in later life.
Each serving provides
B12, folate, calcium, A, B1, B2, B6, C, E, niacin, copper, iron zinc, potassium
Reviews & ratingsAverage global rating:(1)
Reviews in English (3)
I use frozen, chopped spinach for my spinach pancakes. Just defrost and drain well and add to pancake mixture. wpg-20 Feb 2012
Altered ingredient amounts.Made the pancakes for another filling recipe and it was just as tasty. I had to add a little more flour though because it was a little watery.-14 Oct 2010
I did enjoy the filling but not the pancakes and they were a nightmare to make , but that may be me been a little heavy handed.-05 Aug 2016
1. To make the batter, blend the eggs, milk, flour, 1 tbsp olive oil, spinach, 1 tbsp chopped dill and half tsp salt in a blender for 30 seconds. To make the horseradish cream, beat the sour cream, yoghurt, horseradish sauce, sea salt, pepper and remaining dill together until smooth and creamy.
2. Gently warm the trout, and remove the flesh from the bones, discarding all bones and skin. Flake into bite-sized pieces.
3. To cook the crepes, brush a 24cm fry pan with remaining olive oil. Add 2 tbsp batter, swirling immediately to coat the base with a fine layer. Cook over low heat (to avoid browning) for 30 secs or until almost set, then gently flip and cook for 15 seconds. Keep warm while you cook remaining crepes, using remaining oil.
4. Scatter each crepe with smoked trout, horseradish cream, extra dill and black pepper, and serve.
FROM THE AMERICAS
Buttermilk pancakes (USA and Canada)
The traditional, fluffy American pancake or Canadian flapjack is made with a simple batter of eggs, buttermilk, sugar, flour and baking powder. Add butter and maple syrup, and stack 'em high.
Canadian flapjacks with hot maple syrup. Photo: William Meppem
Thin wheat flour pancakes rolled around a filling of meat, chicken or vegetables and topped with a thick, rich tomato sauce. Serve with rice and beans for the full monty.
A traditional street snack, these thick savoury pancakes have been made with stone-ground corn kernels since pre-Colombian times. While hot, they're folded over a slab of soft white queso de mano or pork chicharrons.
Steamed Prawn with Spinach and Brown rice with Raspberry Vinegar
Bring together to form a dough and knead for 10-15 minutes until the dough is smooth and springy. The dough should be soft and slightly sticky. If the dough is too wet, add some more flour until it is easier to handle
Lightly oil the mixing bowl and put your dough back in the bowl and cover with a tea towel
Put the dough in the warm oven and leave for an hour - an hour and a half until the dough had doubled in size
Put the dough onto a lightly floured surface and cut into 6 equal pieces
Shape each piece of dough into a ball and then lightly roll between your hand and the work surface to make it more of a sausage shape
Grease a loaf tin and place the shaped dough into the tin next to each other
Brush some oat milk over the top of the dough
Put a tea towel over the tin and allow to rise at room temperature until doubled in size
Pre-heat the oven to 175'C
Glaze the buns once more and then bake for 20-30 minutes until the top is a rich golden brown and they are no longer doughy
Allow to cool for a few minutes before removing from the tin. If they stick on the edge just run a knife along to loosen the buns
Mix together the lemon juice and icing sugar. You want a thick but pourable icing. If it is too thin it will just run off the buns
Wait for the lemon buns to cool completely before icing split and add Vegan Cream but eat on the day as they get tough if left
Smoked Salmon and Prawn Stack
This is really quick and easy and yet looks really special. Best of all it is delicious!
Smoked salmon and prawn stack
All amounts depend on you and how many you are making! The following is good for two stacks using rings of 7cms diameter and 3 1/2 cms deep. (50% fat creme fraiche works better and tastes better that the 3%)
Smoked salmon trimmings about 120g
Equal quantities of low fat creme fraiche and low fat mayonnaise (or full fat of both if you don’t have to watch the calories!) I used 2 generous tbsps of each
Fresh or dried dill, chopped finely reserving a few fronds for decoration
Wild Rocket leaves and lemon slices to serve
How to do it
- Mix the creme fraiche, mayonnaise and dill to make a thick mixture. They each thicken up when mixed together
- Drain the prawns well and add to the mixture.
- Stir up well so that all the prawns are covered.
- Break up or cut up the smoked salmon trimmings.
- Put the ring on your serving plate and carefully put a thin layer of salmon on the bottom.
- Put a layer of the prawn mixture on top of the salmon.
Prawn mixture on top of salmon
- Add another layer of salmon.
- Lastly, add another layer of prawns.
- Put to chill for at least half an hour.
- To serve, add a few bits of reserved salmon on top add a few Wild Rocket leaves and a curled lemon slice.
- Carefully lift the ring directly off the stack. It is very well-behaved and won’t collapse on you.
- You can layer the salmon and prawns in whatever way you like. If you don’t have as much salmon, just use it as the base.
Double salmon layer, as recipe
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First you need to make the Hollandaise sauce: place the butter in a small saucepan and let it melt slowly.
Meanwhile, blend the egg yolks and seasoning in a liquidiser or food processor. You can also watch How to Separate Eggs, and how to make the Hollandaise in our Cookery School Videos on this page.
Then turn the heat up and when the butter reaches the boil, pour it into a jug and start to pour this very slowly into the liquidiser, in a thin trickle, with the motor running until all the butter is added and the sauce is thickened. Then, with the motor still switched on, slowly add the lemon juice. Then keep the sauce warm by placing it in a basin over some hot water.
To cook the fish, place it in a frying pan, pour in the milk, add some freshly milled pepper, then bring it all up to a gentle simmer. Cover and poach for 6-7 minutes. While that is happening, cook the spinach – melt the butter in a large saucepan and pile the spinach in with a teaspoon of salt and some freshly milled black pepper. Put the lid on and cook it over a medium heat for 2-3 minutes, turning it all over half way through. Quite a bit of water will come out, so what you need to do then is drain it in a colander and press down a small plate on top to squeeze out every last bit of juice. Cover with a cloth and keep warm.
When the haddock is ready, divide the spinach between 4 warm serving plates, and place the haddock pieces on top. Now just add a little of the poaching liquid (about 2 tablespoons) to the sauce and whisk it in along with the chives, then pour the sauce over the haddock and spinach. Serve straight away.
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Full English pancake stack
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- 2 x 100g smoked haddock fillets (skinned and boned = 232 cals)
- 100g Spinach - Frozen, chopped or leaf (defrosted = 31 cals)
- 2 tablespoons 50% low-fat creme fraiche (= 102 cals)
- 1 tablespoon grated Parmesan cheese (= 22 cals)
- 1 medium tomato, thinly sliced (= 13 cals)
A fabulous low-calorie luxury smoked haddock dish that is easy to make, making use of frozen spinach and pre-grated Parmesan cheese and is incredibly tasty. The total calorie count in this recipe is 400 calories the recipe serves two people and each serving is only 200 calories, making it suitable for all those following a low-calorie diet, the 5:2 diet for fast days and Weight Watchers.
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Chef St. John-Grubb’s version of the classic German dish
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Maultaschen are ravioli-type German pasta stuffed with various fillings, such as fresh spinach, meat or cheese. A specialty from Baden Wuerttemberg.
Smoked Trout and Salmon Sandwiches
Smoked salmon and smoked trout combine with cucumber slices and a dill butter almond spread for a great summer sandwich.
Soured Beef Short Ribs
A marinated short ribs and Bavarian dumpling dish complement a German barbecue evening. From Chef Olaf Mertens, based on his German grandmother’s recipe.
Savory herb stuffed roast veal served with roasted sour cream potatoes.
Spring Salad with Seared Por Tenderloin in Wild Garlic Pesto Dressing
This sophisticated spring salad features seared pork tenderloins over an unusual mixture of greens, with a wild garlic pesto
Stir-Fry Noodles with Rosehip-Balsamic Sauce
German-Asian fusion dish with healthy ingredients and a tangy rosehip sauce
Tyrolian Stuffed Veal Cutlet
Simple breaded veal cutlets with a filling of mozzarella, basil and tomatoes
German comfort food – spaetzle made with ham, red onions, Emmentaler chees and wilted mache salad greens
Sweet and Sour Bockwurst
The Far East variation of an old German favorite, with mixed Asian vegetables and sour cream.
Tafelspitz with Horseradish Sauce
Tender beef, bild in a vegetable sud, is a light and delicious main course for many occasions.
Turkey “Geschnetzeltes” with Vegetable-Herb Sauce and Potato-Carrot Roesti
Strips of turkey breats are sautéed with vegetbales and herbs and a creamy white wine sauce. Serve with roesti. “Geschnetzeltes” refers to a specific popular German dish with thinly cut strips of meat in a creamy sauce. Courtesy of Chef Armin Rossmeier.
Turkey Skewers with Hot Blackberries
Juicy skewers with grilled turkey breast, squash and onions, drizzled with a flavorful blackberry sauce and served with grilled slices of baguette.
Westphalian Ham on Potato Pancakes with Parsley Sour Cream
Golden homemade potato pancakes decked out in seasoned parsley sour cream and topped with smoked cured Westphalian ham
The classic Wiener Schnitzel, a thin slice of veal coated in breadcrumbs and fried, traditionally served with a lemon slice
Zesty Grilled Salmon with Creamy Noodles and Vegetables
Grilled salmon with the German flavors of Bavarian horseradish and mustard, served over German egg noodles, broccoli and wilted spinach with a creamy sauce.
For young and old, vegetable and pepperoni on a Zwieback pizza floor
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If you're looking for brunch recipes that really show you care, this impressive feat of pastry is the one. It's worth it to order special chocolate batons, so plan ahead.
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