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Spinach and Stilton Pancakes















Trans-fat Free, Low Carb, Low Sodium


2 ounces buckwheat flour
2 ounces all-purpose flour
2 large eggs
2 tablespoons butter
¼ pint milk
¼ pint water
2 pounds spinach
1 large onions
3 ounces blue cheese
2 ounces walnuts
1 x butter
1 sliver garlic
1 ounce butter
1 ounce all-purpose flour
½ pint stock
¼ pint double cream
2 tablespoons Parmesan cheese
freshly grated
1 teaspoon dijon mustard


Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted butter for extra richness and to prevent sticking during cooking.

Use a 6-inch pan and make thin pancakes in the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture.

If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel.

To make the filling, wash and boil or steam the spinach until just tender.

Chop it and squeeze out all the liquid (save the juices for a soup).

Chop the onion finely and sweat it in a knob of butter until it's deliciously soft.

Stir in the spinach, season with a little salt, lots of pepper and the garlic.

Toast the walnuts and crumbled bue cheese into the spinach mixture to give it savoury flavour and bite.

Stuff the pancakes with the mixture, roll them up neatly and pile them into a lightly buttered gratin dish.

Cover with foil and heat through in the oven for 25 to 30 minutes at 400℉ (200℃) gas mark 6.

Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and cream.

Let it simmer for about 5 minutes, stirring once or twice, then season with the cheese, mustard and salt and pepper.

If the sauce is made ahead, reheat it in a double-boiler for serving, then pour it over the dish of pancakes just before bringing to table.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 8457% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 125mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 97% Vitamin C 25%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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