Ingredients

Steps

• Sift flour and salt into a bowl, crack in the egg, and mix.
• Beat in milk and 150ml water until the batter is smooth.
• Fry chopped onion and sliced mushrooms in oil until softened.
• Add baby spinach and cook for 2 minutes until wilted, then season.
• Ladle batter into a hot oiled pan and swirl to cover the base.
• Fry for 1 minute per side until golden brown.
• Spread crème fraîche and the mushroom mixture over half the pancake.
• Sprinkle with herbs, fold over the filling, and serve with salad leaves.