In this mouth-watering variation on the pancake theme, chopped spinach is added to the batter, to make pretty green pancakes with a delicious flavour.
SERVES 4
75 g (3 oz) plain flour
pinch of salt
1 egg, size 6
450 ml (3/4 pint) fresh milk
50 g (2 oz) spinach, trimmed and finely chopped
25 g (1 oz) butter, plus extra for frying
grated rind of lemon
1 bay leaf
100 g (4 oz) smoked haddock, skinned and cubed
100 g (4 oz) cod, skinned and cubed
1. Sift 50 g (2 oz) of the flour and salt into a bowl. Break in the egg. Gradually add 150 ml (1/4 pint) milk, beating to form a smooth batter. Stir in the spinach.
2. Heat a little butter in a 20.5 cm (8 inch) frying pan. When hot pour in 45 ml (3 tbsp) batter, tilting pan to cover base. Cook until the pancake moves freely, turn, cook until golden. Make 4 pancakes.
3. Put the remaining butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Stir in the lemon rind, bay leaf and fish. Cook for 6 minutes.
4. Divide the mixture equally between the pancakes, then roll up.
Serve hot with a green salad.
