Pancakes with Spinach and Cheese from The Times Cookery Book by Katie Stewart
Have the pancakes prepared and hot. If using fresh spinach, wash well in cold water and remove centre rib from the leaves. Cook in a covered pan over moderate heat (no water required) for about...
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Pan
- Saucepan
- Stove
Ingredients
- 1 lb (450 g) fresh spinach or
- 12 prepared pancakes
- 1½ oz (40 g) butter
- 1 (12 oz) (350 g) packet frozen spinach
- salt
- freshly milled pepper
- 1½ oz (40 g) flour
- ¾ pint (4 dl) milk
- 4 oz (100 g) grated Gruyère cheese
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