Spinach and Cheese Pancakes

Name: Spinach and Cheese Pancakes
Yield: Serves Four to Five
Ingredients: 150 g/5 oz Mozzarella cheese or 50–75 g/2–3 oz each cream cheese and Gruyère cheese; 1 kg/2 lb fresh leaf-spinach; 10 pancakes (see French Crêpes or Pancakes); 10 pancakes (see French Crêpes or Pancakes); 450 g/1 lb mushrooms; 75 g/3 oz butter; 150 g/5 oz Mozzarella cheese or 50–75 g/2–3 oz each cream cheese and Gruyère cheese; 150 g/5 oz Mozzarella cheese or 50–75 g/2–3 oz each cream cheese and Gruyère cheese; ground nutmeg; salt and pepper; salt and pepper; lemon juice

Preparation info

Serves
Four to Five

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

10 pancakes (see French Crêpes or Pancakes)
1 kg/2 lb fr

Main course
Vegetarian

Method

Make the pancakes according to the recipe and keep them wrapped in a tea towel until you are ready.

Wash the spinach and remove any coarse stalks. Put it, still wet, into a heavy-bottomed saucepan and cover with a lid. Cook over moderate heat, shaking the pan frequently, for about 3 minutes or until the spinach is much reduced in quantity and is soft and tender. Remove from the heat, dr