Ingredients

• 1 free-range egg
• 1 free-range egg yolk
• 110g/4oz flour
• 300ml/10½fl oz milk
• 1 tbsp sunflower oil (for pancake mix)
• extra sunflower oil (for cooking)
• olive oil
• ½ onion
• finely sliced
• 60g/2oz smoked bacon
• finely chopped
• sprig fresh thyme
• 200g/7oz field mushrooms
• halved and sliced
• 200g/7oz Stilton
• 25g/1oz unsalted butter
• 2 free-range egg yolks
• salt and freshly ground black pepper
• 2 tbsp double cream

Directions

• For the pancakes
• place the egg and egg yolk and flour into a bowl and mix together to form a paste.
• Gradually whisk in the milk
• and the tablespoon of sunflower oil to form a smooth batter.
• Heat a non-stick frying pan. Add a small amount of sunflower oil
• swill round to coat the base of the pan and tip out the excess.
• Pour some of the pancake mixture into centre of the pan and tip the pan in a circular motion to thinly coat the base. Cook the pancake until it sets
• and turns a light golden colour. Turn the pancake over with a palette knife
• and cook the other side for another minute
• or until golden.
• Tip out onto a plate and cover with a damp tea towel to prevent the pancake from drying out while you cook the rest of the pancakes.
• For the mushroom filling
• preheat the grill to its highest setting.
• Heat a frying pan until hot
• then add the olive oil
• onion
• bacon and thyme and fry for 3-4 minutes.
• Add the mushrooms and cook for a further 1-2 minutes.
• For the blue cheese glaze
• place all the ingredients in a food processor and blend to form a smooth paste.
• To finish
• lay a pancake flat onto a clean flat surface. Spoon the mushroom mixture into the centre and top with a spoonful of cream. Roll the pancake up
• like a cigar
• then place into a serving dish
• and repeat with the second pancake.
• Spoon the Stilton glaze over the pancakes
• and place under the hot grill to cook until the blue cheese glaze is melted and golden brown.
• Serve in the dish at the table.