Cheesy mushroom pancakes
"Prefer savoury over sweet when it comes to pancakes? Try out my
recipe for delciously indulgent cheesy mushroom pancakes that will be a
hit with all the family"
Serves 4
1 packet of pancake batter mix
2 tbsp olive oil
2 cloves garlic, sliced
2 sprigs thyme, leaves picked
300g chestnut mushrooms, sliced
Salt and pepper, to season
350g Cook With M&S cheese sauce
60g brie, sliced
30g spinach
Make the pancake batter mix according to packet instructions. If you
want some extra flavour, add in chopped parsley and a pinch of smoked
paprika.
Heat the oil and fry the garlic. When it begins to sizzle, add the
thyme leaves and mushrooms. Season with salt and pepper. Cook the
mushrooms down for 5 minutes until they’re softened.
Cook four crepes and spread each one with the Cook With M&S
cheese sauce, leaving aside a few spoonfuls. Top with the cooked
mushrooms, add 1 slice of brie and a few spinach leaves. Fold the sides
up and roll like a burrito.
Spoon 2 tbsp Cook With M&S cheese sauce into an ovenproof dish
and place the rolled crepes on top. Add another tsp cheese sauce on top
of the rolled crepes and top with a final slice of brie and a pinch of
black pepper.
Grill at a medium heat on the middle shelf for 8-10 minutes, until
the cheese sauce is bubbling and golden, and the top of the crepe is
crispy.
