Green pancakes with spinach, bechamel, mushrooms and parmesan
Easy Red
Appellation(s)
- Régnié
Green pancakes with spinach, bechamel, mushrooms and parmesan - ©Emma Vernay
In the mood for an original savoury recipe for pancake day? These pancakes combine the freshness of spinach and the warmth of bechamel with mushrooms and parmesan. The perfect match for a Régnié, a Beaujolais cru!
Ingredients
- 4 eggs
- 120g fresh spinach
- 1 tbsp vegetable oil
- 50cl milk
- A pinch of salt
- 250g flour
- 50g butter
- 50g flour
- 60cl milk
- 45g parmesan cheese
- 300g button mushrooms
- 200g wild mushrooms (chanterelles, girolles...)
- Olive oil
- Salt/pepper
Preparation
- Step 1Start by preparing the pancake batter. Beat the eggs, add the chopped spinach. Then add the oil, milk and salt. Once the mixture is smooth, slowly add the flour. If you are using a food processor, simply add the ingredients in the above order.
- Step 2Cover the bowl and leave to settle in the fridge for at least 30 minutes.
- Step 3Meanwhile, prepare the bechamel. Melt the butter in a saucepan. Add the flour and whisk to thicken the mixture without browning. Gradually pour in the milk, stirring regularly. Add the parmesan and seasoning. Leave the bechamel to thicken on a low heat.
- Step 4Clean the mushrooms, slice and fry for a few minutes in a little olive oil. When they have softened, take off the heat.
- Step 5To cook the pancakes, heat a nonstick frying pan on a high heat with a knob of butter.
- Step 6Evenly spread a ladleful of batter around the pan, leave to cook for 2 to 3 minutes then toss the pancake and finish cooking.
- Step 7Garnish the pancakes with the bechamel, add a few mushrooms and a bit of parmesan.
- Step 8Enjoy!
