• 12 pancakes
  • filling:
  • 2 lb frozen leaf spinach
  • 25 g butter
  • 1 sugar
  • 1 tsp sugar
  • a pinch of nutmeg
  • 3 tblsp cream
  • 300 g grated cheese to taste
  • seasoning
  • mornay sauce using 250 ml/half pint milk


  • Thaw the spinach and drain well in a colander.
  • Transfer to a saucepan, add the butter and sprinkle with the flour.
  • Shake the pan until the flour is absorbed, add the seasoning, sugar, nutmeg and milk and stir over a low heat for 5 minutes.
  • Make the Mornay sauce.
  • Layer the pancakes with the spinach filling in between, coat with the sauce, sprinkle with grated cheese and brown under the grill or in a hot oven for 5 minutes.
  • Slice and serve, as you would a cake.