Ingredients

• 125g/4½oz plain flour or buckwheat flour
• 1 free-range egg
• 150ml/5fl oz milk
• olive oil
• for frying
• 1 tbsp olive oil
• 1 small onion
• chopped
• handful mushrooms
• sliced
• 2 handfuls baby spinach
• 2 tbsp crème fraîche (optional)
• few sprigs fresh parsley or chives
• chopped (optional)
• salad leaves
• to serve
• salt and freshly ground black pepper

Directions

• For the pancakes
• sift the flour with a pinch of salt into a mixing bowl
• then crack in the egg and mix well. Add the milk and 150ml/5fl oz water
• then beat well until smooth and well combined. Set aside while you make the filling.
• For the filling
• heat the oil in a frying pan and fry the onion until softened
• then add the mushrooms to cook through. Season well with salt and pepper
• add the baby spinach and cook for 2 minutes until it wilts
• stirring frequently. Set aside while you cook the pancakes.
• To cook the pancakes
• heat a little olive oil in a large frying pan
• pour in a ladleful of batter and swirl around until it thinly covers the base of the pan. Fry for about a minute until the underside is set and beginning to turn golden-brown. Turn over using a spatula and cook the other side.
• While the pancake is still in the pan
• spread half the crème fraîche over one side (if using)
• scatter over half of the mushroom and spinach mixture
• and sprinkle with parsley and chives (if using). Fold the sides of the pancake over the filling and lift onto a serving plate.
• Repeat with the remaining batter and filling to make another pancake (if you have any batter leftover
• fry-up another pancake for dessert). Serve with salad leaves.