Olive Magazine
A pale pink plate topped with baked pancakes filled with a creamy mushroom, spinach and ham sauce, with green salad leaves on the side

Baked pancakes

Published: January 26, 2022 at 10:40 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Use up left-over pancakes and cooked ham by transforming them into this comforting cheesy bake. Ready in just over an hour, it makes an easy dinner for four

Nutrition:
NutrientUnit
kcal758
fat61.3g
saturates32.4g
carbs24.2g
sugars2.5g
fibre1.4g
protein26.7g
salt2.8g
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Try this recipe for baked pancakes, then check out our American pancakes, vegan pancakes, savoury sourdough pancakes and more savoury pancake recipes.

Ingredients

  • 1 tbsp sunflower oil
  • 250g chestnut mushrooms, sliced
  • 300g spinach, chopped
  • 200g ham, chopped
  • 1 tbsp Dijon mustard
  • ground to make ½ tsp whole black peppercorns
  • 100g gruyère, finely grated
  • 300ml double cream
  • nutmeg, a good grating
  • green salad, to serve

Method

  • STEP 1

    Heat the oil in a non-stick frying pan over a medium-high heat and fry the mushrooms with a pinch of salt for 10 minutes until the liquid has evaporated and the mushrooms have caramelised. Turn down the heat, add the spinach and wilt for 5 minutes before stirring in the ham, mustard, pepper and half of the gruyère. Season.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Divide the mushroom mixture between the pancakes and roll up each one. Put them in a 20cm x 30cm baking dish with the open ends facing the longest side. Pour over the cream and scatter over a good grating of nutmeg, the remaining gruyère and some seasoning.

  • STEP 3

    Bake in the oven for 20 minutes until bubbling and golden on top. Serve with a green salad.

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