Breads
-----FOR THE PANCAKES-----
2 ounces Buckwheat flour
2 ounces Plain white flour
2 Eggs
2 tablespoons Butter, melted
1/4 pint Milk
1/4 pint Water
-----FOR THE FILLING-----
2 pounds Fresh spinich
1 large Onion
3 ounces Stilton cheese
2 ounces Walnut pieces
Butter
1 Garlic sliver
-----FOR THE SAUCE-----
1 ounce Butter
1 ounce Plain white flour
1/2 pint Stock
1/4 pint Double cream
2 tablespoons Freshly grated Parmesan
1 teaspoon (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 savory flavor 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.
-----FOR THE PANCAKES-----
2 ounces Buckwheat flour
2 ounces Plain white flour
2 Eggs
2 tablespoons Butter, melted
1/4 pint Milk
1/4 pint Water
-----FOR THE FILLING-----
2 pounds Fresh spinich
1 large Onion
3 ounces Stilton cheese
2 ounces Walnut pieces
Butter
1 Garlic sliver
-----FOR THE SAUCE-----
1 ounce Butter
1 ounce Plain white flour
1/2 pint Stock
1/4 pint Double cream
2 tablespoons Freshly grated Parmesan
1 teaspoon (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 savory flavor 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.
