Name: Cheesy mushroom pancakes
Total time: 1500 s
Yield: 4
Ingredients: 200 gram pancake and Yorkshire pudding mix; as needed olive oil; 2 tablespoon olive oil; 2 clove garlic; 2 sprig thyme; 300 gram mushroom; 350 gram four-cheese sauce; 60 gram brie; 30 gram baby spinach; as needed rocket

Step 1

Make the pancake mix according to the pack instructions, mixing together the M&S batter mix (200 g) , olive oil (as needed) and water. Cook four large crêpes as instructed. Put them on a warm plate and cover until needed.

Step 2

Heat the olive oil (30 mL) in a frying pan over a medium heat and add the garlic (2 cloves) . When it begins to sizzle, add the thyme (2 sprigs) and mushrooms (300 g) . Season with salt and pepper. Cook the mushrooms down for 5 minutes, until they're softened.

Step 3

Take the cooked crêpes and spread each with the M&S four cheese sauce (350 g) , reserving about 4 tablespoons. Top with the cooked mushrooms, then add a slice of M&S Somerset brie (60 g) and a few baby spinach (30 g) to each. Fold the sides up of each and roll like a burrito.

Step 4

Spoon about 2 tablespoons of the four-cheese sauce out in an ovenproof dish and place the rolled crêpes on top. Spoon the remaining sauce over the rolled crêpes, top each with a final slice of Brie and season.

Step 5

Grill at a medium heat on the middle shelf for 8-10 minutes, until the cheese sauce is bubbling and golden, and the top of the crêpes are crispy. Serve with the rocket (as needed) .

Cheesy mushroom pancakes

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