Spinach & Mushroom Pancakes
For the mushroom filling:
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped parsley
½ small onion
1 garlic clove
500g mixed mushrooms
Rapeseed oil (or vegetable oil)
1 tsp dry thyme
Juice of 1/2 lemon
For the pancake batter:
150g plain flour
1 tbsp rapeseed oil (or vegetable oil)
For the ricotta topping (optional):
1 lemon (zest and 1/2 juice)
Place flour in a bowl with the eggs. Whisk together with the milk and oil until the batter is fluid.
Place the batter in a blender with the spinach. Whizz until smooth. Leave to rest for 30 mins.
In the meantime finely chop the tarragon and parsley. Dice the onion and crush the garlic. Chop the mushrooms. Zest the lemon and set all ingredients aside.
In a large frying pan, heat some vegetable oil. Add chopped onion and fry under medium heat until soft. Add garlic, mushrooms and herbs to the frying pan. Cook for 10-15mins under medium heat until soft. Stir often so that the mushrooms do not stick to the bottom of the pan. When done, remove from heat, stir in 1/2 the lemon juice and keep mushrooms in a warm oven.
In a small bowl, mix ricotta with the lemon zest and the rest of the lemon juice.
Heat a medium crêpe/frying pan over medium to high heat. Wipe it with some greased kitchen paper. Add a ladle of spinach batter mix to the pan and spread evenly. When pancake is ready to flip, cook it on the other side. Set aside in a warm oven while you cook the rest. Use half a ladle of spinach batter mix to make toddler size pancakes.
Repeat until the batter mix is finished. Build your own pancakes by filling them with mushrooms and a dollop of ricotta on the side.