Crepes Florentino

Ingredients

• For the Pancakes:
• 75g (3oz) plain flour, sifted
• 1 medium egg
• 2 tsp Schwartz Italian Herb Seasoning
• 200ml (7 fl oz) milk
• A little oil for frying
• 50g (2oz) butter
• 350g (12oz) boneless, skinless chicken breast, diced
• 1 large onion, chopped
• 275g (10oz) packet frozen chopped spinach, cooked and drained
• 6 tbs single cream
• 3 tbs Parmesan cheese
• Sea Salt and Schwartz Ground White Pepper to season
• For the Sauce:
• 25g (1oz) butter
• 25g (1oz) plain flour
• 600ml (1 pint) milk
• 2 tbs Parmesan cheese
• Sea Salt and Schwartz Ground White Pepper to season

Method

STEP 1To prepare the pancakes, place the flour in a bowl and stir in the egg and 1 tsp Italian Herb Seasoning. Blend in the milk to form a smooth batter. Use to make 8 small pancakes and cook in the usual way using a lightly oiled frying pan. Put to one side.

STEP 2For the filling, melt the butter in a frying pan and fry the chicken and onion until cooked throughout. Using a mincer or food processor, mince the chicken and onion with the spinach. Stir in the cream, Parmesan cheese and remaining 1 tsp Italian Herb Seasoning. Add salt and White Pepper to taste. Divide the mixture between the 8 pancakes, roll up and place in an ovenproof dish.

STEP 3Pre-heat the oven to 200°C, 4O0°C, Gas Mark 6.

STEP 4To make the sauce, melt the butter in a saucepan, stir in the flour and cook for 1 minute. Blend in the milk and bring to the boil, stirring. Stir in 1 tbs Parmesan cheese, salt and White Pepper to taste. Pour over the pancakes and sprinkle with the remaining Parmesan cheese. Place in the oven for 20-25 minutes or until hot and golden.

STEP 5Accompany with salad or vegetables and serve as a main course or starter.

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This recipe uses

Italian Herb Seasoning

Ground White Pepper

Ground White Pepper