Spinach And Peanut Galette

polyunsaturated vegetable oil for shallow frying
wholemeal pancake batter
Filling:
1 tablespoon polyunsaturated vegetable oil
1 small onion, peeled and sliced
225 g/8 oz button mushrooms, wiped and sliced
45(1 g/1 lb frozen spinach, cooked and drained
salt
freshly ground black pepper
Sauce:
25 g/l oz polyunsaturated margarine
50 g/2 oz shelled peanuts
2 tablespoons plain wholemeal Hour
300 ml/1/2 pint vegetable stock

Heat a little oil in a 15 cm/6 inch frying pan. Pour in enough batter to coat the bottom of the pan thinly. Cook mail set and golden brown underneath, then turn the pancake and cook the other side. Repeat with the remaining batter to make 8 pancakes.

To prepare the tilling, heat the oil in a pan and saute the t inimi and mushrooms until soft. Stir in the spinach and season with salt and pepper to taste. Spread each pancake with a little of the spinach tilling and pile the pancakes on top of one another in a straight-sided ovenproof dish.

To make the sauce, heat the margarine in a pan and fry the peanuts until golden brown. Stir in the flour and cook for 1 minute. Add the stock gradually, stirring constantly. Cook, stirring, until thickened.

Pour the sauce over the galette and cook in a preheated moderately hot oven (2(x °C/400 °F, Gas Mark 6) for 3(1 minutes. Serve hot.

SERVES 4 to 6