- 1 free-range egg
- 1 free-range egg yolk
- 110g/4oz flour
- 300ml/10½fl oz milk
- 1 tbsp sunflower oil (for pancake mix)
- extra sunflower oil (for cooking)
- olive oil
- ½ onion, finely sliced
- 60g/2oz smoked bacon, finely chopped
- sprig fresh thyme
- 200g/7oz field mushrooms, halved and sliced
- 200g/7oz Stilton
- 25g/1oz unsalted butter
- 2 free-range egg yolks
- salt and freshly ground black pepper
- 2 tbsp double cream
- For the pancakes, place the egg and egg yolk and flour into a bowl and mix together to form a paste.
- Gradually whisk in the milk, and the tablespoon of sunflower oil to form a smooth batter.
- Heat a non-stick frying pan. Add a small amount of sunflower oil, swill round to coat the base of the pan and tip out the excess.
- Pour some of the pancake mixture into centre of the pan and tip the pan in a circular motion to thinly coat the base. Cook the pancake until it sets, and turns a light golden colour. Turn the pancake over with a palette knife, and cook the other side for another minute, or until golden.
- Tip out onto a plate and cover with a damp tea towel to prevent the pancake from drying out while you cook the rest of the pancakes.
- For the mushroom filling, preheat the grill to its highest setting.
- Heat a frying pan until hot, then add the olive oil, onion, bacon and thyme and fry for 3-4 minutes.
- Add the mushrooms and cook for a further 1-2 minutes.
- For the blue cheese glaze, place all the ingredients in a food processor and blend to form a smooth paste.
- To finish, lay a pancake flat onto a clean flat surface. Spoon the mushroom mixture into the centre and top with a spoonful of cream. Roll the pancake up, like a cigar, then place into a serving dish, and repeat with the second pancake.
- Spoon the Stilton glaze over the pancakes, and place under the hot grill to cook until the blue cheese glaze is melted and golden brown.
- Serve in the dish at the table.