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Cheesy mushroom pancakes

"Prefer savoury over sweet when it comes to pancakes? Try out my recipe for delciously indulgent cheesy mushroom pancakes that will be a hit with all the family" - chef Chris Baber

  • Timer Prep 15 min
    Cook 10 min
  • Chef hat Easy
    effort

Preparation

Slice the garlic cloves. Separate the leaves and stalks of the thyme and discard of the stalks. Slice the chestnut mushrooms. Slice the Brie.

And the rest...

  1. 1 Make the pancake batter mix according to packet instructions. If you want some extra flavour, add in chopped parsley and a pinch of smoked paprika.
  2. 2 Heat the oil and fry the garlic. When it begins to sizzle, add the thyme leaves and mushrooms. Season with salt and pepper. Cook the mushrooms down for 5 minutes until they’re softened.
  3. 3 Cook four crepes and spread each one with the Cook With M&S cheese sauce, leaving aside a few spoonfuls. Top with the cooked mushrooms, add 1 slice of brie and a few spinach leaves. Fold the sides up and roll like a burrito.
  4. 4 Spoon 2 tbsp Cook With M&S cheese sauce into an ovenproof dish and place the rolled crepes on top. Add another tsp cheese sauce on top of the rolled crepes and top with a final slice of brie and a pinch of black pepper.
  5. 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 crepe is crispy.

And the rest...

And the rest...