2 x 315 g (10 oz) packets frozen chopped spinach
salt and pepper
lemon juice
1 teaspoon butter
1 quantity Bechamel Sauce
3 tablespoons cream
1/2 cup grated tasty cheese
250 g (8 oz) bacon rashers
10 pancakes (see below)
1 tablespoon grated Parmesan cheese
salt and pepper
lemon juice
1 teaspoon butter
1 quantity Bechamel Sauce
3 tablespoons cream
1/2 cup grated tasty cheese
250 g (8 oz) bacon rashers
10 pancakes (see below)
1 tablespoon grated Parmesan cheese
method
1. Cook spinach as directed on packet.
2. Drain very thoroughly, season with salt, black pepper and lemon juice.
3. Add butter and heat gently.
4. Heat Bechamel Sauce, stir in cream and grated tasty cheese and blend well.
5. Blend 2 tablespoons of this sauce into prepared spinach and set aside.
6. Remove rind from bacon, dice and fry until crisp. Drain on paper towels.
7. Place a pancake on a round ovenproof serving dish and spread with a little spinach mixture.
8. Sprinkle with a little bacon.
9. Cover with second pancake and continue to layer in this fashion to form a 'cake'.
10. Coat with remaining sauce, sprinkle with grated Parmesan cheese and heat in a moderately slow oven 150-160°C (300-325°F) for 15 to 20 minutes.
11. Brown under a hot grill before serving, if desired.
Pancakes (Crapes)
Yield: 12-15 small pancakes or crepes
1 cup plain flour
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
2. Drain very thoroughly, season with salt, black pepper and lemon juice.
3. Add butter and heat gently.
4. Heat Bechamel Sauce, stir in cream and grated tasty cheese and blend well.
5. Blend 2 tablespoons of this sauce into prepared spinach and set aside.
6. Remove rind from bacon, dice and fry until crisp. Drain on paper towels.
7. Place a pancake on a round ovenproof serving dish and spread with a little spinach mixture.
8. Sprinkle with a little bacon.
9. Cover with second pancake and continue to layer in this fashion to form a 'cake'.
10. Coat with remaining sauce, sprinkle with grated Parmesan cheese and heat in a moderately slow oven 150-160°C (300-325°F) for 15 to 20 minutes.
11. Brown under a hot grill before serving, if desired.
Pancakes (Crapes)
Yield: 12-15 small pancakes or crepes
1 cup plain flour
pinch salt
1 egg
1 egg yolk
1 tablespoon oil
1 1/4 cups milk
oil or clarified butter for cooking
1. Sift flour and salt into a mixing bowl.
2. Make a well in the centre and drop in the whole egg, egg yolk and add oil.
3. Using a wooden spoon, stir rapidly from the centre to blend egg etc. with a little flour.
4. As this mixture thickens, add the milk by degrees, stirring from the centre, and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk. The resulting batter should be the consistency of thin cream.
5. Strain, cover, and allow to stand for at least 30 minutes, to enable the starch cells in the flour to swell and soften.
6. Heat pan a little, add sufficient oil or butter to cover bottom, tilt to coat sides and pour off excess.
7. Pour in sufficient batter to coat base thinly, tilting pan if necessary.
8. Return to medium heat and cook until upper surface is bubbly.
9. Turn and cook other side.
10. Place cooked pancakes on a napkin-lined plate if to be used in a sweet or savoury recipe; if to be eaten immediately, stack on a plate over simmering water and cover with a lid.
serving amount
serves: 4
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