*  Exported from  MasterCook  *

                        Spinach & Stilton Pancakes

Recipe By     : Philippa Davenport
Serving Size  : 18   Preparation Time :0:00
Categories    : Vegetarian                       Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pancakes:
   2       oz           Buckwheat flour
   2       oz           Plain white flour
   2                    Eggs
   2       tb           Butter -- melted
     1/4   pt           Milk
     1/4   pt           Water
                        Filling:
   2       lb           Fresh spinach
   1       lg           Onion
   3       oz           Stilton cheese
   2       oz           Walnut pieces
                        Butter
   1                    Garlic sliver
                        Sauce:
   1       oz           Butter
   1       oz           Plain white flour
     1/2   pt           Stock
     1/4   pt           Double cream
   2       tb           Parmesan -- freshly grated
   1       ts           Dijon mustard -- heaping

  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" 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 savoury
  flavour 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 to 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, 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.
  
  Recipe FROM: Country Living (British), Feb 1988

  Typed by: Karen Mintzias
 

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