Savoury Pancakes

As I am writing this, I am feeling a little fragile. Drank a little too much and got lost on the walk home from the bar last night. Not sure we will ever really know where we are going here in Venice - everything looks the same, although once I handed the map over to someone else we found our way much easier, so maybe its just my rubbish semse of direction. Anyway, last night we had pancakes for dinner, savoury ones of course, couldn't possibly have nutella pancakes as a main meal...

This recipe is an adaptation from a recipe introduced to me by my friend Martina - it takes quite a while to make but it is well worth it.

Ingredients for the pancakes (This is a basic recipe I got from BBC food as I don't have any scales I just guessed):

110g plain flour - sifted
pinch of salt
2 eggs
200ml milk combined with 75ml of water

Put the flour in a large mixing bowl and crack the eggs into the flour. Whisk together with the salt whilst adding the milk and water slowly. To cook the pancakes, heat a frying pan with a little butter and spoon 2-3 ladles of the pancake batter into the pan, let the pancake brown on both sides (you can attempt to flip them if you're feeling brave) and once done transfer onto a plate with a sheet of kitchen roll on the bottom. Repeat until you have at least 8 pancakes that are relatively thick - pile them all up on a plate with a sheet of kitchen roll in between each one. Leave to cool.

Ingredients for the filling:

1 Pack Lardons/ 5 Rashers Bacon (Sliced)
250g Mushrooms (Chopped)
250g Spinach
3 Handfuls Parmesan
50ml Dry White Wine
1 Onion (Chopped)

Fry the onions and bacon in a little olive oil, once browned add the wine and simmer on a medium heat until the wine has reduced by half. Add the mushrooms and the spinach and 2 handfuls of the parmesan and leave to simmer for 5-7 minutes until the spinach has wilted. Next spoon 2 dessert spoons of the filling on to the middle of a pancake and fold the sides over to make a square. Repeat this step until you have 8 filled pancakes and place them all on a baking tray. Sprinkle the last handful of parmesan over the top of the pancakes and bake in the oven for 15 minutes on 180C.

I usually add pine nuts to this recipe but I can't find any anywhere! I'm sure pine nuts are used in pesto and other italian things but I can seem to get my hands on any!