Mushroom and Spinach pancakes

This was meant to be Wednesday's dinner with a traditional asparagus wrapped in pancetta with Hollandaise for starters. Scallops on leek puree and home-made pasta stuffed with ricotta and spinach and a sage butter sauce should have been Tuesday's dinner. The boyf, him again, was out for a work leaving do on Tuesday, however, and really wanted scallops so 'suggested' I swap the two days so he could have the scallops on Wednesday.

This was no skin off my nose as I was having trouble finding rennet to make my own Ricotta-type cheese, so it gave me an extra day! Still haven't found any in a real-life shop - any ideas? And I love these pancakes, always wanting one more, so was happy to eat alone. I think the recipe was originally a Good Food one, but can't remember. Anyway, this is generally how it goes:

First, fry off some chestnut mushrooms and chopped garlic until soft.

Remove from the pan when done and wilt the spinach.

Either use ready-made or make your own savoury pancakes - I always use a Delia recipe, though feel I should be able to remember it without the book by now!

Make a cheese / bechamel sauce. Just mix flour with butter and stir in milk on a hot heat little by little until a thick consistency is reached. Add cheese to taste.

Spoon the ingredients onto a pancake with a little of the sauce. Roll and place into an ovenproof dish.

Dollop over the rest of the cheese sauce and sprinkle a little more grated cheese over the top. I find that the sauce always disappears so add a few more dollops than you think it needs.

Bake at 180 for about 20 minutes.