Spinach and Mushroom Pancakes

Serves 6-8

2lb (900g) spinach

2-3oz (50-75g) butter

1 x mushroom à la crème batch — see recipe below

Pancake batter:

5oz (140g) flour

A good pinch of salt

3 eggs, preferably free-range

8 fl oz (250ml) milk

4 fl oz (120ml) water

2-3 tbsp olive oil or melted butter

To make the pancakes: Sieve the flour and salt into a bowl. Whisk the eggs lightly. Make a well in the centre of the flour, add the eggs, milk and water, drawing in the flour gradually from the sides using a whisk. Add the oil or melted butter and leave the batter to rest for 30 minutes to 1 hour. Cook small ladles-full of the batter on a non-stick pan and keep aside.

To cook the spinach: Remove the stalks from the spinach, wash and drain. Put into a heavy saucepan on a very low heat, season and cover tightly. After a few minutes, stir, and replace the lid.

As soon as the spinach is cooked, about 5-8 minutes approx, strain off the liquid released by the spinach, and press between two plates until almost dry. Chop or purée in a food processor if you like a smooth texture.

Increase the heat, add butter, correct the seasoning and add a little freshly grated nutmeg to taste.

Mix the mushroom à la crème with the spinach. Taste and correct seasoning.

Lay a pancake on a clean worktop. Put about two tablespoons of filling in the middle, fold in two sides and fold over the ends into a parcel. Repeat with the others.

If the components are cold, reheat in a covered dish in a moderate oven. Serve with a little light hollandaise sauce.

There are lots of other savoury fillings you could try: tomato fondue, piperonata, spicy chicken, crispy chorizo, grated cheese, smoked mackerel flakes, cream cheese mixed with lots of dill and freshly ground pepper, thin slices of cooked ham and gruyere cheese, smoked salmon and dill.

There are plenty of sweet options too: the traditional freshly squeezed lemon juice, melted butter and caster sugar, toffee sauce and bananas, chocolate fudge sauce and bananas or nuts, chocolate spread.