Pancakes with spinach cheese filling

Spinach - mushroom - cheese filled pancakes

Spinach – mushroom – cheese filled pancakes


For the pancakes:

  • 50 gr buckwheat flour
  • 50 gr white wheat flour
  • 1 egg, beaten
  • 250 ml half skim milk
  • pinch of salt
  • 10 gr butter, for cooking

For the filling:

  • 500 gr frozen spinach
  • 1 tin (115 gr drained weight) sliced mushrooms
  • 60 gr no fat fromage frais
  • 80 gr light grated emmental cheese
  • salt, pepper
  • nutmeg

Dessert bonus:

  • 10 gr brown (muscovado) sugar


For the pancakes:

  1. In a bowl, whisk flours and salt together. Add beaten egg and half the milk and mix well, then add the rest of the milk and mix. Let rest 30 mins before cooking pancakes.
  2. Heat a pancake pan. Brush a small amount of butter. Spoon approximately 1/6 of the batter, spread evenly over the bottom of the pan and let cook undisturbed over medium heat until the top is completely dry. Flip and cook a couple more minutes until golden.
  3. Remove pancake to a warm dish and repeat with the rest of the butter & batter, to make a total of 6 pancakes.

For the filling:

  1. Put spinach in a lidded microwave safe bowl and microwave on high until completely thawed and heated through. Add the mushrooms, stir, and microwave a couple more minutes.
  2. Add the cheeses and mix well. Season to taste with salt, pepper & ground nutmeg. Heat in the microwave until emmental is mostly melted.


  1. Fill four pancakes with the spinach mushroom cheese filling and fold in half.
  2. Pancakes 5 & 6 are the bonus dessert. Brush with whatever butter is left from cooking the pancakes, sprinkle with brown / muscovado sugar, roll up and enjoy warm. 

Makes: dinner and dessert for two.

Nutritional info:

Calories: 485
Protein: 29 gr
Fat: 15 gr
Carbs: 49 gr

Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *