PANCAKES

4 oz (100 g) wholemeal flour – plain
10 fl ozs (300 ml) skimmed milk
1 egg
1 tbsp (15 ml) Chives – chopped
3 – 4 med sized Leeks cut into fine strips
4 oz (100 g) Mushrooms
2 tbsp (30 ml) Parsley – chopped
1 tbsp (15 ml) Sunflower Seeds
2 ozs (50 g) Gouda or Emmenthal Cheese
1 tbsp (15 ml) Freshly grated Parmesan
1 oz (25 g) polyunsturated margarine
Seasoning to Taste

SAUCE

1 large bunch chopped watercress
1 tbsp (15 ml) Capers
3 fl ozs (75 ml) good Olive Oil
1 garlic clove – crushed
Zest and juice of a lemon
2tbsp (30 ml) Vegetable stock
4 Anchovy fillets – drained. These are optional.

Sift the flour into a bowl and add the egg, gradually beat in the milk and mix until you have a smooth batter. Add the Chives.
Prepare a 7 or 8 inch pan suitable for making pancakes. If you have a
Galette or Crepe Pan so much the better.
Lightly grease the pan and pour in enough batter to make a thin pancake. Cook for 1 – 2 minutes each side. You should have enough batter to make 8.
Cook the leeks in the margarine until soft, then add the sliced mushrooms. After a couple of minutes stir in the parsley and sunflower seeds. Add seasoning if you wish.
Lay the pancake out and divide the filling amongst them and then roll them up. Place in a shallow ovenproof dish which has been lightly greased, unless it is non-stick.
Put the Watercress, capers half the olive oil and the anchovy fillets if you are using them into a blender and process until smooth. Gradually add the rest of the oil, the lemon juice and the garlic.
Add the vegetable stock a little at a time until you have a smooth pouring consistency to your sauce. Warm through gently in a saucepan.
Pour the sauce over the prepared pancakes and sprinkle the cheeses on top.
Bake at 190C (375F)Gas mark 5 for about 20 minutes until it is golden brown.
Serve with a crisp green salad.

Yummy!