Alpro Pancake Parcels with Creamy Mushrooms

MyDish: Buckwheat and Alpro Almond milk gives these pancakes a lovely nuttiness that goes perfectly with the creamy mushroom and spinach filling.

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   To make the filling, start by melting 50g of butter in a small saucepan. Add the plain flour to the pan and stir to a smooth paste. Continue cooking for a further 30 seconds. Gradually add in the Alpro almond milk, stirring vigorously until you have a creamy white sauce – make sure you stir continuously to prevent lumps forming. Put to one side.
   
   Put a small frying pan on a high heat and drizzle in the olive oil, quickly frying the mushrooms until brown. Throw in the spinach leaves and allow them to just wilt, then stir the vegetables into the white sauce. Add the grated Parmesan and nutmeg, and season to taste.
   
   To make the pancakes, mix the two types of flour in a large bowl and make a small well in the middle of the bowl. Lightly whisk the egg into the Alpro almond milk. Pour some of the egg mixture into the middle of the well and begin to whisk. Continue adding the liquid and whisking until you have a smooth batter.
   
   Melt the butter in a non-stick frying pan and pour in a ladleful of the pancake batter. Swirl the pan to evenly coat the base. Flip the pancake to cook both sides until golden. Repeat until all the batter is used. Spoon some of the mushroom and spinach filling into the middle of each pancake and fold the sides in to create a parcel. Finish with an extra sprinkle of Parmesan.