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Baked buckwheat pancakes with feta and spinach

Lesley Waters from Great Food Live
For a perfect pancake supper, Lesley Waters prepares buckwheat pancakes with a plucky spinach and feta filling, oven-baked in a delicious cheese sauce

Baked buckwheat pancakes with feta and spinach

Method

1. Sift the flours and salt into a large bowl.

2. Make a well in the centre and crack in the egg.

3. Gradually whisk in the milk to form a smooth batter. Leave to rest for 30 minutes.

4. Preheat the oven to 200C/gas 6. Heat a small non-stick frying pan until very hot. Stir the melted butter into the pancake mix.

5. Pour a little oil into the pan and wipe out the excess with kitchen paper. Pour enough batter into the pan to coat the base.

6. Cook for about 30 seconds.

7. Loosen the edges, turn the pancake over (or toss them!) and cook for 1 minute on the other side, until golden. Repeat to use all the remaining mixture. The mixture should make 12 pancakes.

8. To make the filling, heat the olive oil in a pan and fry the leeks until soft and golden.

9. In a large bowl, gently combine the leeks, spinach, beans and pine nuts, season well and stir in the nutmeg.

10. Add the cheddar cheese and 30g of the Parmesan cheese to the warm white sauce.

11. Divide the spinach mixture between the pancakes and sprinkle over the feta. Roll up the pancakes and lay side by side in a large ovenproof dish.

12. Pour over the cheese sauce and scatter over the extra Parmesan. Bake for 30-35 minutes, until golden and bubbling.

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Serves: 4

Prep: 50 min
Cook: 45 min

Ingredients

For the pancake batter

85g plain flour
30g buckwheat flour
a pinch of salt
2 large eggs
280ml Milk
2 tbsp melted Butter
sunflower oil, for frying

For the filling

1 tbsp Olive oil
1 leek, sliced
200g cooked spinach, finely chopped
1x400g canned borlotti beans, drained and rinsed
55g toasted pine nuts
100g Feta cheese, crumbled
grated nutmeg
salt and pepper

For the topping

450ml white sauce (home-made or shop-bought), warmed
55g grated Cheddar cheese
85g Parmesan, grated
pinch of freshly grated nutmeg
Savoy cabbage, blanched and tossed in butter, to serve