Brocolli Pancakes

polyunsaturated vegetable oil for frying
wholemeal pancake batter made with 100g/4oz
wholemeal flour (see page 292)
Filling:
450 lb broccoli spears
salt
25 g/1 oz polyunsaturated margarine
25 g/I oz plain unbleached white flour
300 ml/1/2 pint skimmed milk
100 g/4 oz Gruyere or Cheddar cheese, grated
freshly ground black pepper
x 50 g/2 oz can anchovy fillets, drained

Heat a little oil in a 20cm/8inch frying pan. When the oil is hot, quickly pour in enough batter to coat the bottom of the pan, tilting the pan to spread the batter evenl y. Cook until the top of the batter is set and the underside is golden brown. Turn with a palette knife or toss the pancake over and cook the other side.

Slide on to a warm plate, cover and keep warm by standing the plate over a pan of hot water. Continue making pancakes in this way until all the batter is used up, making 8 pancakes in all.

To make the filling, cook the broccoli in boiling salted water for 5 to 10 minutes until just tender, then drain thoroughly and keep warm.

Meanwhile, melt the margarine in a pan. Add the flour and cook for 1 to 2 minutes, stirring con- stand y. Remove from the heat and gradually stir in the milk, beating well after etch addition. Return to €¢the heat and simmer until the sauce is thick and smooth, stirring constantly. Stir in the Gruyi:re or Cheddar cheese, reserving a little for the topping, then add pepper to taste.

Divide the broccoli and anchovies equally between the pancakes, then roll up and place in a baking dish. Pour over the sauce and sprinkle with the reserved cheese.

Bake in a preheated moderately hot oven (200 °C/400T, Gas Mark (t) for 10 to 15 minutes until heated through. Serve hot.

Alternatively, leave the pancakes until cold before filling, then cover and bake in a preheated moderately hot oven for IS minutes. Remove the lid and bake for a further 10 to Li minutes until hot and bubbling. Serve hot.

SER VES 4