• 200 g plain flour
  • 1 medium free-range egg, plus 1 egg yolk, beaten
  • 500 ml semi skimmed milk
  • 1 tbsp sunflower oil, plus extra for greasing
  • 25 g butter
  • 1 clove garlic, finely sliced
  • 200 g chestnut mushrooms, finely sliced
  • 3 leeks, trimmed and chopped
  • 250 g young spinach leaves
  • 2 tbsp crème fraiche
  • 75 g mature cheddar cheese, grated


  1. 1

    Place the flour in a large bowl and make a well in the centre. Beat together the egg, egg yolk and milk and pour into the well. Beat with a wooden spoon until smooth. Rest for 30 minutes.

  2. 2

    Meanwhile, heat the sunflower oil and butter in a large frying pan and add the garlic. Cook for just a few second,s then tip in the mushrooms and cook for a few minutes until starting to turn golden and soften. Add the leeks and cook for a further 5 minutes until softened and tender.

  3. 3

    Stir in the spinach leaves and cook until wilted into the mushrooms and leeks. Stir in the crème fraiche and remove from the heat.

  4. 4

    To make up the pancakes, rub a 20cm frying pan with a little sunflower oil and heat over a medium heat. Add a small ladleful of batter, just enough to coat the base of the pan, then swirl around the pan quickly until it covers the base of the pan. Cook for a minute until lightly coloured underneath, then using a palette knife flip over and cook for a further minute. Tip out onto a plate and place the pan back on the hob. Make 9 more pancakes.

  5. 5

    Preheat the oven to 200°C, fan 180°C, gas 6. Lay a pancake on a board and spoon a few tablespoons of the filling in the centre. Add a tablespoon of grated cheese and roll up. Place in a large shallow baking dish and repeat with the other pancakes, putting them side by side in a single layer. Sprinkle over the remaining cheese and bake for 20 minutes until golden and bubbling. Adults could add a slice of cooked smoked ham to the pancake before adding the filling and rolling up. For weaning babies, purée the pancake filling without the cheese.

Nutritional Details

Each serving provides
  • Energy 2269kj 542kcal 27%
  • Fat 23.3g 33%
  • Saturates 10.5g 53%
  • Sugars 11.8g 13%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 431kj/103kcal

Each serving provides

58.3g carbohydrate 8.1g fibre 20.7g protein

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