For caramelised walnuts
60g walnut halves
100g Siúcra Light Golden Brown Sugar

For the filling
1 leek, sliced
2 cloves garlic, finely chopped
1 red pepper, thinly diced
1 tsp chopped thyme
60ml vegetable stock
2 large leaves of kale, shredded
4 tbsp cream
Pinch nutmeg
For the pancakes
250g plain flour
2 tbsp. Siúcra Caster Sugar
A small handful of baby spinach, finely shredded
A pinch of paprika
2 eggs
350ml milk   

3 to 4 tbsp water, if the batter is too thick

50g feta cheese, crumbled, to garnish
Sprigs of thyme, to garnish

To make the caramelised walnuts
1.    Line a baking tray with parchment and brush lightly with a non-scented oil. Place the walnut halves onto the parchment paper.
2.    Pour the Siúcra Caster Sugar into a non-stick saucepan and heat until just amber in colour. Pour the caramelised sugar over the walnuts and leave to set.

To prepare the filling
1.    Heat a saucepan with some oil and sauté the leek for 6 minutes until softened but not browned. Add the garlic and cook for 1 minute.
2.    Add the red pepper, thyme, stock and cook for a further 3 minutes before adding the shredded kale and nutmeg.  Simmer for about 2 minutes before pouring in the cream. Set aside until the pancakes are cooked.

To prepare the pancakes
1.    Combine the plain flour, Siúcra Caster Sugar and spinach in a bowl. Add a pinch of paprika. Beat together the eggs and milk and slowly whisk into the flour mix. Pour into a jug.
2.    When ready to cook, heat the frying pan and add a little butter and oil, give the batter a quick stir and then pour just enough into the pan to make a large size pancake.
3.    Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked.
4.    Place on a clean plate continuing to finish all the batter. Place sheets of parchment into between the pancakes to prevent them from sticking.

To serve
1.    Place a pancake on the plate, spoon in the filling on one half and fold the other half over.
2.    Serve 2 pancakes per person and crumble the feta over the top as well as some caramelized walnuts. Garnish with sprigs of thyme.

Recipe supplied by Catherine Fulvio