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1
Preheat your oven to 200C .
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2
Have a large ramekin or ovenproof type dish over which you can hang the pancake with the edges overhanging the bottom when the dish or ramekin is turned upside down.
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3
When oven is ready put your dish with the pancake into the oven, heat for about 6 minutes , then lay another pancake on top cooking for another 8 to 10 minutes, make sure that they don't brown to much,.
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4
When you take them out , they might still feel a bit soft but they will harden .
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5
Separate the baskets.
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6
One pancake should be a little flatter than the other if not push it down very gently so that it resembles more of a bowl rather than a basket.
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7
Add a little of the oil into a small pan add the mushroom and cook from path sides until almost cooked , add the brie then let the cheese melt on a low heat until it's all runny, Before serving drain of as much of the mushroom liquid as possible , as it might make the basket soggy.
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8
In the meantime whilst cooking the pancakes and mushroom , slice the onions, fig and papaya and the garlic.
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9
Then finely chop the garlic.
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10
Soften the garlic and onion in a frying pan , add the papaya and figs, just keeping them warm on a very low heat.
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11
Add the spinach , keep on the heat until the spinach has just wilted.
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12
Do not use canned or frozen spinach as this will make the baskets soggy
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13
When all is cooked to your liking assemble the dish , take one pancake and arrange the spinach mixture around the edges
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14
Rest the other pancake into the middle add the mushroom and garnish with some of the spinach mixture.
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15
Hope you enjoy .
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16
This is the basket with fruit
