- 45 g oats
- 40 g wholewheat flour
- 25 g flour
- ½ T instant yeast
- ½ T salt
- ½ T sugar
- 1 cup milk
- 1 cup water, warmed
- 3 T butter
- For the spinach and Parmesan sauce:
- 400 g baby spinach, blanched and refreshed
- ¼ T ground nutmeg
- Sea salt and freshly ground black pepper, to taste
- 2 garlic cloves, finely chopped
- 1 T butter
- 1 cup cream
- ½ cup Parmesan, grated, plus extra to garnish
Blend the oats until fine, then combine with the remaining dry ingredients. Mix the milk and water and slowly incorporate into the dry ingredients. Set aside and allow to prove for 30 minutes.
Once the batter has risen, heat a little butter in a crêpe pan and drop 1⁄4 cup batter into the pan for each pancake. Cook for 5 minutes on each side until cooked but not coloured.
To make the spinach-and-Parmesan sauce, roughly chop the spinach. Stir in the nutmeg and season with salt.
Sauté the garlic in the butter for 2 minutes, or until translucent. Add the cream and reduce slightly, for 5–8 minutes, or until it coats the back of a spoon. Stir in the Parmesan.
Place the pancake on a flat surface and fill with 2–3 T sauce. Fold in half, then cut in half again. Place 1 or 2 filled pancakes in bowls and top with the sauce and more Parmesan.
Cook's note: Savoury pancakes are great for midweek meals when you only have minutes to spare. Give them a tasty Italian twist with a creamy, cheesy sauce and shavings of Parmesan.