Crepes Florentino

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
Salt and Schwartz Ground White Pepper

For the Sauce:
25g (1oz) butter
25g (1oz) plain flour
600ml (1 pint) milk
2 tbs Parmesan cheese
Salt and Schwartz Ground White Pepper

STEP 1

To 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 2

For 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 3

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



STEP 4

To 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 5

Accompany with salad or vegetables and serve as a main course or starter.
Serves 4 INTERMEDIATE Cook 60 mins