01 Mar 2022
1 Hour 20 Minutes | easy | Serves 4-6
These stuffed pancakes are a real Shrove Tuesday showstopper. In fact, they’re good at any time of year. Serve them with a sharply dressed salad – this dish is rich and cheesy!
Place the flour in a bowl, add a pinch of salt and whisk in the eggs and milk. Set aside at room temperature while you prepare the other elements.
Make the cheese sauce by heating the milk in one saucepan and melting the butter in another. Once the butter is foaming, add the flour and whisk to incorporate. Cook this mixture, whisking all the time, for a couple of minutes.
Begin adding the milk, a ladleful at a time. Whisk to incorporate fully before adding the next. Once all the milk is incorporated, season with salt and white pepper. Add the Gruyere, reserving a little for the top of the pancakes, then add the mozzarella. Continue whisking until both cheeses are fully melted. Cover and set aside.
Light the two central burners on the Jupiter Outback BBQ and set the heat to medium-low. Once hot, add a splash of oil and soften the leeks gently for around 10 minutes, stirring.
Add the splash of white wine and let it bubble down, then add the spinach and close the lid of the BBQ. Allow the spinach to wilt down for a few minutes.
Remove the spinach mixture to a bowl and mix in the artichokes and cream cheese. Season with salt and pepper.
Wipe out the skillet and prepare to make the pancakes. Light the 2 central gas burners on the Jupiter Outback BBQ and set the heat to medium-low. Place the skillet pan in the centre of the BBQ to heat up.
Stir the melted butter into the pancake batter and very lightly grease the skillet. Then, transfer a ladleful of batter into the skillet and quickly swirl it around – you can do this using heatproof gloves, or use the back of the ladle.
The batter will cook quickly. After 30 seconds or so, use a spatula to gently lift the edge of the pancake and flip it over.
Once all the pancakes are cooked, divide the filling between them, rolling them up as you go. Arrange the pancakes inside the skillet and pour over the cheese sauce, topping with the remaining Gruyere and some Parmesan.
Cook for around 10 minutes, or until everything is piping hot and the sauce is bubbling and golden.
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