Combine 50 g Plain flour and 1 pinch Sea salt in a large bowl. Make a well and crack in 1 Egg and pour in 150 ml Skimmed milk and 1 tablespoon Sunflower Oil.
Whisk until you have a smooth batter. Set aside.
Heat 1 teaspoon Butter in a frying pan and add 1 Red onion. Fry until soft.
Add 8 Mushrooms and 1 tablespoon Balsamic vinegar and cook until it has reduced.
Add 60 g Spinach and wilt and set aside.
Wipe a frying pan with oiled kitchen paper and heat over a moderate heat. Ladle the batter into the centre of the pan and tilt the pan so the batter spreads thinly around the pan. Cook undisturbed for 30 seconds.
Flip the pancake and heat the other side for 30 seconds. Once cooked, put the pancake on a plate and cover with foil to keep it warm. Repeat with all the remaining batter.
Assemble the pancakes by adding a line of the onion mixture and then 60 g Mature cheddar and some Fresh parsley. Fold and serve.
60 g Mature cheddar, Fresh parsley
Make sure you pour only a very thin layer of batter in to the pan. These are meant to be thin, light and delicate crepe type pancakes. Too much batter would make them stodgy.
You can freeze these pancakes for up to 3 months. Make sure to put a layer of baking paper between each pancake though, to stop them from sticking.
Make sure your pan is heated, but not so hot that it is smoking otherwise the pancakes will burn. It's best to brush the pan with oil, so it gets a light coating of oil.