Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:
For the pancakes:
275ml Alpro Almond Unsweetened drink
1 egg
55g wholewheat flour
55g buckwheat flour
30g butter for frying
For the filling:
50g flour
50g butter
275ml Alpro Almond Unsweetened
¼ tsp nutmeg
A pinch of salt
50g grated parmesan
100g sliced chestnut mushrooms
3 large handfuls of baby spinach leaves
Olive oil
Method:
For the filling:
1. Melt 50g of butter in a small saucepan. Add plain flour to the pan and stir to create a paste-like consistency. Continue cooking for a further 30 seconds. Gradually add in the Alpro Almond Original stirring vigorously until you have a smooth white sauce.Make sure to stir continuously to prevent lumps forming.
2. Drizzle the olive oil in a small frying pan on a high heat. Fry the mushrooms until brown. Throw in the spinach leaves and allow to wilt.
3. Stir the mushrooms and spinach into the white sauce and stir.
4. Add in the grated parmesan, nutmeg and season to taste.
For the pancakes:
1. To make the pancakes, place the two types of flour into a large bowl and make a small well in the middle of the bowl. Lightly whisk the egg into the Alpro Almond Original.
2. Pour some of the egg mixture into the middle of the well and begin to whisk. Continue adding the liquid and whisking until you have a smooth batter.
3. Melt the butter in a non-stick frying pan and add in a ladle of the pancake batter. Swirl the pan to evenly coat the base. Flip the pancake to cook both sides until golden. Repeat until all the batter is used.
4. Spoon some of the mushroom and spinach filling into the middle of the pancakes and fold the sides in to create a parcel.
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