For the pancake batter
- 125 g plain flour
- a pinch of salt
- 1 medium egg
- 300 ml milk
- a knob of butter or oil, for frying
- 225 g of grated Lancashire cheese
- A couple sprigs of parsley, chopped finely
- 175 g celery, cleaned and trimmed
- 350 g onion, skinned and roughly chopped
- 50 g butter
- 5 – 10 ml (1-2 level tsp) whole grain mustard
- 60 ml (4 tbsp) fresh double cream (heavy cream)
- Preheat the oven to 190°C gas mark 5.
- Tip the flour into a bowl and stir in the salt. Lightly beat together the egg and milk. Pour over the flour mixture, a little at a time, whisking it well, to give a smooth pancake batter.
- Add 50 g (2 oz) cheese and the parsley to the pancake batter.
- Heat a frying pan and very lightly grease the base of it with butter or oil.
- Pour a thin layer of batter over the base of the pan. Cook it until the edges start to curl back. Either toss the pancake, or use a palette knife to loosen it around the edges and then use the palette knife to help flip it over.
- Cook the pancake briefly on this side, then slide it out on to a plate. Place a sheet of kitchen paper on top. Cook the rest of the mixture in the same way.
- Keep the pancakes in a warm oven.
- Saute the roughly chopped celery and onion in the butter for 7 – 10 minutes, until soft. Remove from the heat and stir in the mustard, fresh cream and 125 g (4 oz) cheese.
- Divide the mixture into eight and spread over the pancakes. Roll up and place side by side in a shallow ovenproof dish.
- Sprinkle with the remaining cheese. Place in the oven for 15 – 20 minutes.
- Serve and garnish with a couple of sprigs of fresh parsley.