- FOR THE PANCAKES:
- 85g/3oz plain flour
- 1 free-range egg
- Milk, to make a batter
- FOR THE FILLING:
- 150g/5¼oz spinach, cooked, water squeezed out
- 150g/5¼oz ricotta
- Pinch grated nutmeg
- To make the pancakes, place the flour in a bowl and whisk in the egg and enough milk to make a batter. The batter should be the consistency of double cream.
- Heat a little oil in a pancake pan and ladle the batter in, swirling the pan to coat. Cook for 1-2 minutes on each side then remove. Repeat to make three pancakes. Meanwhile, mix the spinach, ricotta and nutmeg in a bowl.
- Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure. Cut on an angle and serve immediately.
Keep the pancakes as thin as you can. Make them crispy by putting them under the grill when they are finished.