8 oz (225 g) Lancashire cheese, grated
3 - 4 sprigs of parsley, finely chopped
1 quantity pancake batter (see below)
175 g (6 oz) celery, cleaned and trimmed
350 g (12 oz) onion, skinned and roughly chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
5 - 10 ml (1-2 level tsp) whole grain mustard
4 tbsp (60 ml) fresh double cream (heavy cream)
1. Add 50 g (2 oz) cheese and the parsley to the pancake batter and make eight thin pancakes in the usual way.
2. 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.
3. Divide the mixture into eight and spread over the pancakes. Roll up and place side by side in a shallow ovenproof dish.
4. Sprinkle with the remaining cheese. Reheat in the oven, uncovered, at 190°C (375°F) mark 5 for 15 - 20 minutes.
125 g (4 oz) flour
1.25 ml (1/4 level tsp) salt
300 ml (1/2 pint) milk
butter for frying
1. Sift the flour and salt into a bowl, make a well in the centre and add the egg. Beat with a wooden spoon, adding the milk gradually, until incorporated.
2. To make pancakes. Heat a little butter in a 18 cm (7 inch) heavy-based frying pan until very hot, running it round to coat the sides of the pan; pour off any surplus.
3. Ladle or pour in a little batter, rotating the pan at the same time, until enough batter is added to give a thin coating.
4. Cook until the pancake begins to curl around the edges, revealing a golden-brown colour underneath. Ease a palette knife under the centre and flip over.
5. Fry the other side until golden brown, then turn on to a warm plate and cover. Continue cooking pancakes until all the batter is used, adding a small knob of butter to the pan each time.
6. Serve immediately, sprinkled with sugar and lemon juice. Or fill with a sweet or savoury filling.
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