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The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
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Click here to take the free OnlineSlimmingClub
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WATERCRESS AND MUSHROOM PANCAKES |
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Preparation time:
25 mins
Cooking time:
10mins
Serves:
6
Calories:
175
(per serving)
Fat:
14
g (per serving)
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Ingredients
For the pancakes:
15ml/1tbsp olive oil
1 small shallot, finely chopped
25g/1oz mushrooms, sliced
1 egg
100ml/4 fl oz milk
25g/1oz watercress leaves
25g/1oz plain flour
pinch of salt & pepper
pinch of ground allspice
For the filling:
225g/8 oz soured cream, plus extra for garnish
1 tablespoon lemon juice
85g/3 oz mushrooms, sliced
2 roasted peppers, peeled and diced*
55g/2 oz watercress leaves
salt & pepper
Heat the oil in a small pan, add the shallot and mushrooms and sauté for 2 mins until golden. Cool slightly. Place the egg, milk, watercress, flour, salt and pepper and allspice in a food processor and blend until smooth. Pour into a jug and leave to stand for 10 minutes.
Lne a plate with two sheets of kitchen paper and set it aside. Lightly brush a small frying pan with a little of the oil. Then place the pan on a medium heat until hot. Remove the pan from the heat and pour about 45ml/3 tbsp of the batter into the centre of the pan. Quickly tilt the pan in all directions to evenly coat the base of the pan. Cook over a medium heat for 1-2 mins or until the base is golden. Flip onto the other side and continue to cook until golden. Flip out onto kitchen paper. Cover with another kitchen paper. Repeat to make about 6 pancakes in total.
To make the filling, beat the sour cream with the lemon juice until light. Add the mushrooms, peppers, watercress and bacon and lightly mix. Season to taste. Lay the cooked pancakes out on the work surface. Divide the filling between the pancakes, spooning it down the centre of each. Roll up and place in a lightly buttered shallow dish.
Before serving bake the crepes in preheated oven 190C/Gas mark 5 for about 10 minutes. Serve hot with watercress salad.
* Roasted peppers are available in cans or jars from supermarkets. They have all the skin and seeds removed, ready for use.
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