Prep time
Cook time
Total time
Serves: 6
For the pancake
  • ½ cup all purpose flour
  • ½ cup milk
  • ⅔ cup water
  • 1 tbspn sunflower oil (or any cooking oil)
  • pinch of salt (optional)
  • 1 tspn herb paste (I use Bart Infusions Mixed Herbs paste)
For the filling
  • 1 bag fresh spinach (or 3 cups chopped spinach)
  • 1 small onion
  • 200g mushrooms
  • 3 tbspn double cream/ cooking cream
  • 1 tbspn ground nutmeg
  • 1 tbspn olive oil
  • salt & pepper to taste
For the pancakes
  1. Put all the ingredients together into a large bowl and whisk thoroughly until you have a smooth and lump-free batter.
  2. Place a large non-stick frying pan or crepe pan on a medium flame and wait for one to two minutes for the pan to heat up.
  3. For each pancake, spoon a ladle of pancake mixture onto the frying pan and swirl the pan around to distribute and thin out the pancake to an even, round layer.
  4. Once the bottom side is cooked, flip over and cook the other side.
  5. Remove from the pan and place on a plate.
  6. Repeat with the rest of the mixture. Depending on your size of ladle, you should be able to make approximately 6 pancakes.
For the Spinach and Mushroom filling
  1. Wash and chop the spinach finely, dice the onion and slice the mushrooms. In a medium sized frying pan, heat the olive oil and sauté the onions. After about 2 minutes, add the mushrooms and spinach and allow to cook for another 2-3 minutes until the spinach has wilted down. Then add in the cream, nutmeg, salt and pepper. Heat the mixture and keep aside.
Preparing the pancakes
  1. Fold the pancake in half and spread some butter on one side of the folded pancake. Place back on the frying pan, buttered side down and cook until the bottom side becomes crisp.
  2. Place on a plate and spoon some creamy spinach mixture on half of the semi-circular-shaped pancake. Fold in half again so it is now a quarter of the size of the original and serve hot.
Recipe by Hungry Little Veggie at