- Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
- Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter. (If you don't have a food processor, see ‘Some more ideas’ footnote.)
- Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
- Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.
- For the filling, melt the butter in a saucepan and add the mushrooms. Cook gently for 3 minutes, stirring. Add the peas and cook for 1 minute.
- Whisk the flour into the milk until smooth, then pour this into the mushroom mixture. Bring to the boil, stirring, and simmer for 3 minutes. Stir in the prawns, trout, half of the cheese, the nutmeg and seasoning to taste.
- Preheat the grill. Divide the filling among the pancakes, roll them up and place in a flameproof dish. Sprinkle the remaining cheese over and grill until golden. Serve immediately.
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Some more ideas
*If you do not have a food processor, sift the flour into a bowl, add the egg, nutmeg and seasoning, then gradually whisk in the milk. Finely chop the cooked spinach and stir it into the batter to mix evenly. *Leeks and sweetcorn make a delicious vegetarian filling. Instead of the mushrooms, peas, prawns and trout, use 2 leeks, thinly sliced; 2 red peppers, seeded and thinly sliced; and 1 can sweetcorn, about 400 g, well drained. Add 2 tsp made English mustard to the sauce, if liked, instead of the nutmeg. *Replace the prawns and trout with smoked haddock. Poach 280 g (10 oz) smoked haddock fillet in gently simmering water for about 5 minutes or until just cooked. Drain, skin and flake the fish, discarding any bones.
*About one-third of the energy (calories) from trout is provided by fat, but only a small amount of this is saturated fat. Trout contains useful amounts of the fat-soluble vitamin E. *Spinach, milk and cheese all provide calcium, adequate supplies of which are important throughout life for healthy bones and teeth. Adolescent girls in particular need a plentiful supply to protect against osteoporosis in later life.
Each serving provides
B12, folate, calcium, A, B1, B2, B6, C, E, niacin, copper, iron zinc, potassium