Kim's Kitchen

Pancake Batter
60 g (2 oz) wholemeal flour (I use wholemeal spelt flour)
1 pinch sea salt
1 large egg
½ tbsp neutral oil + a little extra for oiling the pan (I use sunflower oil)
120 ml (4 fl oz) milk

Leek and Mushroom Filling
2 tbsp extra virgin olive oil
250 g mushrooms (I use chestnut mushrooms or a mix of chestnut and shiitake)
2 leeks (or one large leek) sliced
2 cloves garlic finely chopped
4-6 sprigs tarragon roughly chopped
50 ml crème fraîche (2 tbsp)
1 tsp tamari or your favourite soy sauce
¼ lemon juice of
a few grinds of black pepper
50 g mature cheddar cheese grated

Pancake Batter
Start by preparing the pancake batter. It needs to rest for thirty minutes before you start to cook with it.. Place the flour and salt into a large bowl and whisk or stir to combine.

Make a well in the centre and break in the egg. Add the oil and milk and whisk or stir from the inside out to combine the ingredients and make your pancake batter.

Cover the bowl with a tea towel or large plate and leave to rest for thirty minutes whilst you get on with making the filling. When it's time to cook the pancakes, put a medium sized non-stick pan (base measuring 18cm, (7")) over a medium heat. When it's good and hot, brush the base with a little oil or butter to ensure the pancakes won't stick.

Give the batter a quick stir, then pour a quarter of it into the pan. Quickly swirl it around so that it covers the base in a thin layer. Let it cook for about three minutes or until it's set, then flip it over with a fish slice or similar implement. Allow it to cook for a further thirty seconds. Place on a warm plate. Spoon a quarter of the filling onto one half of the pancake, scatter with a quarter of the grated cheese, then fold the empty half over the top.

Pop into a warm oven whilst you cook the remaining pancakes. This will not only keep the pancake warm, but will help to melt the cheese too.

Leek And Mushroom Filling
Heat one tbsp of oil in a large pan over a medium high heat. Add the sliced mushrooms and let them cook, stirring occasionally. Initially they'll release water and seem rather wet, but keep going until the pan is dry and most of the mushrooms are nicely caramelised. This takes about ten minutes. 
Remove the mushrooms to a bowl.

Add the remaining tablespoon of oil to the pan along with the leeks and stir-fry for three to four minutes or until the leeks have softened.

Add the garlic and tarragon and stir-fry for a further minute.

Stir in the crème fraîche and tamari along with the mushrooms and pepper. Allow the mixture to bubble for a minute or so. Take off the heat and squeeze in the lemon juice.

Cover to keep warm, whilst you cook the pancakes.

Calories: 351kcal | Carbohydrates: 23g | Protein: 11g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 224mg | Potassium: 497mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 12mg | Calcium: 205mg | Iron: 3mg