These were a very tasty variation on a pasta bake and used up leftover milk and mushrooms.
350ml semi-skimmed milk
sunflower or vegetable oil, for frying
For the roll-ups
250g mushrooms, sliced
12 thin slices of ham, torn
140g grated cheddar
100ml half-fat crème fraîche
3 spring onions, sliced
Put the flour into a mixing bowl and make a well in the middle. Crack the eggs into the flour. Add in a little milk and whisk until smooth.
Whisk in the rest of the milk until you have a smooth batter that is similar to the consistency of double cream.
Heat a little oil and knob of butter in a large frying pan and add the mushrooms, cook until soft and golden, add in the spinach and cook stirring for a couple of mins until wilted
Using kitchen paper, wipe the pan with a little oil. Place the pan on the stove and heat until hot. Remove from the heat and ladle in enough batter to cover the base, swirling it around. Return to the heat for 3 mins until the underside is cooked.
Take the pan off the heat and, using a spatula, loosen the pancake. Turn the pancake over and cook the other side. When cooked, put the pancake to one side, then repeat to cook 7 more pancakes.
Heat the oven to 200C. Grease a large ovenproof dish. Now lay a pancake in front of you and scatter over some mushrooms, spinach, ham and cheese.
Carefully roll up the pancakes and put them into the dish. Repeat with the other pancakes.
In a small bowl, mix together the crème fraîche with the remaining cheese and spring onions. Spread the topping over the pancakes and bake for about 30 mins until bubbling and golden.