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Ingredients:
For the pancakes:
• 50g butter
• 2 eggs
• 250ml full fat milk
• 100g plain flour
• 1 bunch fresh herbs finely chopped (about 2 tablespoons)
• Oil for frying
• Sea salt and freshly ground black pepper
• For the filling
• 50g butter 300g baby spinach washed (if you are using older spinach, take out the fibrous stalks)
• 200g mushrooms thinly sliced
• Sea salt and freshly ground black pepper

Method:
• To make the pancake batter, break the eggs into a large bowl. Heat the butter and let it bubble a bit until it turns slightly nutty brown, take it off the heat and let it cool slightly. Add the flour, a pinch of salt, a few twists of freshly ground black pepper and the cooled butter, and whisk vigorously until there are no lumps. Add the chopped herbs and mix well. Put some oil or butter into a pancake pan or frying pan on a high heat and pour in some of the pancake mixture, turning the pan to move the mixture around and coat it completely. Return it to the heat, cook for a few minutes on both sides and turn out onto a plate. Repeat until all the mixture has been used.

• To make the filling, melt the butter in a large pan, and when it has melted add the spinach and stir until it has cooked down, then add the mushrooms, some sea salt and freshly ground black pepper and cook until the mushrooms are just tender.

• Now put some of the filling in the middle of each pancake, roll and lift into a deep ceramic dish. Repeat until all the pancakes are filled and rolled.
• For the cream and cheese sauce, pour 400ml whipping cream into a small saucepan, grate about a quarter of a nutmeg into it and bring it to a rolling boil. Pour the cream over the top of the pancakes and finely grate about 50g gruyere cheese on top. Bake for about 20 minutes in a pre-heated oven.

• Enjoy with a crisp green salad and new potatoes. Vary the fillings for these pancakes, chicken and sweetcorn is a favourite of mine. Beetroot and feta cheese is also amazing.

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