Bolognese Beef and Spinach Pancakes
This is an unusual twist on how to use Bolognese sauce. It's sure to be a hit with family and friends because it looks and tastes great.
Created By: Roz Denny
Serves: 4
Ingredients
Loyd Grossman Bolognese sauce 500g lean minced beef 1 tbsp Extra Virgin Olive Oil 2 fat cloves garlic, crushed 200g baby leaf spinach 1 x 200g tub half fat creme fraiche 4 tablespoons grated fresh Parmesan cheese sea salt and freshly ground black pepper Pancakes 1 tbsp Loyd Grossman Extra Virgin Olive 100g plain flour 1/2 teaspoon fine sea salt 1 free range egg 250 ml milk
How to cook it
First, whiz the pancake ingredients together in a food processor or blender then set aside for 20 minutes.
In the meantime, heat a large non-stick frying pan until hot then swirl the oil around the pan. Add the beef in small amounts stirring well to break up any lumps.
Stir in the garlic and seasoning. Cook for 5 minutes. Add the spinach to the pan and stir until wilted. Mix in half the Bolognese sauce and simmer 5 minutes. Set aside whilst you make the pancakes.
Heat a small non-stick frying pan and brush with a little oil. Pour in about 2-3 tablespoons of batter and swirl to coat the base. Cook until set and small holes appear then flip over and cook the other side briefly.
Remove to a clean tea towel and keep warm. Repeat with the remaining batter until you have at least 8 pancakes.
Fill the pancakes with the meat sauce, roll up and lay join side down in a shallow oven proof dish. Spoon the remaining sauce over the pancakes then top with the creme fraiche and finally sprinkle with the cheese.
Chill until ready to bake. Heat the oven to 190 degrees C, Gas 5 and bake in the dish for 20-25 minutes until the top is golden and bubbling.