Spinach &Mushroom Pancakes with Bèchamel sauce


For the filling:

200 g/7 oz spinach

1 tsp sunflower oil

1 onion, peeled and diced

2 garlic cloves, peeled and crushed

200 g/7 oz chestnut mushrooms, sliced

¼ tsp salt

For the sauce:

300 ml/10 fl oz unsweetened soya milk

2 tsp sunflower oil

2 tbsp plain flour

Salt and freshly ground black pepper

For the pancakes:

50 g/2 plain flour

1 tbsp ground flaxseed

150 ml/5 fl oz unsweetened soya milk

2 tsp sunflower oil

Pinch of salt


Steam the spinach for 5 minutes. Set a small handful of spinach aside, squeegeeing the rest to remove excess liquid. Heat the oil in a pan and sauté the onion for ten minutes for 1 minutes until soft, keep warm.

For the sauce, gently scald the milk in a pan without boiling mix the oil and flour together in a small pan and cook for 2 minutes, stirring. Remove from the heat and mix in the hot milk. Bring the sauce to the boil, stirring. Reduce the heat and simmer for 2 minutes season.

Blend the pancakes until smooth, then cook the pancakes.

Preheat the grill to medium. Spoon some of the filling along the centre of each pancake, roll up and place in a small ovenproof dish. Top with the remaining spinach and sauce and grill for a few minutes until browned.