Savoury Wholewheat Pancakes: Spinach, Mushroom and Ricotta

SAVOURY PANCAKES

To celebrate pancake day this year, I went a little alternative and cooked up a savoury pancake! Having no time in the morning, to have pancakes for breakfast - I had these pancakes for dinner and they were a treat! They are perfect for any meal of the day and are filling and comforting!

You start by making wholewheat crepes. Why wholewheat? There are legitimate health benefits to eating whole grains, including a lower risk of diabetes, heart disease and high blood pressure, as well as providing high fibre content and essential vitamins and minerals [1]. Wholewheat flour is also slightly more dense than normal plain flour, so therefore more liquid is required to ensure a nice thin crepe.

Spinach, ricotta and mushroom is just a classic combination in my eyes! It's got those comforting and earthy flavours, which combine great with the flavour of the wholewheat flour in the crepes.

Try them out below!

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Serves: 6 crepes. Preparation and Cooking Time: 50 minutes

INGREDIENTS

Wholewheat crepes: - 75g wholewheat flour - 175ml milk of choice (I use almond) - 1 egg - 1 tbsp olive oil - Pinch of salt and pepper

Spinach, Mushroom and Ricotta Filling:

- 150g baby spinach - 150g light ricotta - 10 medium closed cup chestnut mushrooms (thinly sliced) - 1 onion (finely chopped) - 1 garlic clove (crushed) - 1/2 TSP dried thyme - Pinch of nutmeg - 1 tbsp olive oil - Pinch of salt and pepper

METHOD

Wholewheat Crepes:

1. Sift the flour into a large bowl and make a well in the centre. Crack the egg into the well and whisk, drawing in the flour from the sides of the bowl.

2. Gradually add the milk and continue whisking, until you have a smooth batter. Leave to stand for 30 mins.

3. Meanwhile, prepare a plate or oven proof dish with non stick baking paper. Preheat the oven to gas 1/4, 110°C, 90°C fan.

4. Brush a frying pan with a little oil and warm on the hob, over medium heat. Add a 1-2tbsp (depending on the size of your pan) of the batter to the pan, tipping gently until it coats the base in a thin layer.

5. Cook for 1-2 mins, or until golden, then carefully flip the pancake over and cook the underside for 1 min more.

6. Transfer to the prepared plate/dish and keep warm in the oven. Repeat to make 6 pancakes, adding a little more oil to the pan before each addition.

Spinach, Mushroom and Ricotta Filling:

1. Boil the kettle until water is boiling, then place spinach in a colander. Pour boiling water over spinach to wilt it. Once wilted, squeeze as much water out of the spinach with a spoon as possible, then transfer spinach to a separate bowl.

2. Add ricotta to the spinach and combine well.

3. Place olive oil in a pan and heat over a medium heat. Add onion and garlic and cook until translucent and soft.

4. Add in the mushrooms, along with thyme, nutmeg, salt and pepper, until mushrooms are soft.

5. Reduce heat of the pan and stir in the spinach and ricotta mixture to the rest of the ingredients.

6. Divide equally between warm wholemeal crepes and roll up for a yummy and alternative savoury pancake filling!

Happy Cooking! Ruth xxx