CRESPELLE AL PROSCIUTTO E FORMAGGIO

FILLED SAVOURY PANCAKES

These are simple, nourishing and always a favourite, especially with kids. You can fill them with any cheese or cured meats you have to hand. You can also make and assemble the pancakes in advance and simply bake them just before serving with a crunchy mixed salad for a delicious meal.

MAKES 8 PANCAKES, SERVES 4

★ 250g plain flour, sifted

★ pinch of sea salt

★ 4 eggs

★ 500ml milk

★ 40g butter, melted, plus extra for greasing and dotting

★ 8 tbsp ricotta

★ 300g cooked ham, roughly chopped

★ 2 balls of mozzarella cheese

(each about 125g), well drained and roughly chopped

★ 30g grated parmesan cheese

★ Place the flour and salt in a bowl, whisk in the eggs and then gradually whisk in the milk, ensuring no lumps remain, until you have a smooth batter. Stir in the melted butter.

★ Place a nonstick frying pan (about 20cm diameter) over a medium-to-high heat, grease it with a little butter, then add a ladleful of batter in the centre of the pan. Swirl the pan around so that the mixture runs to all the sides and fry for a minute or so until the bottom is golden, then flip over to the other side and cook for a further minute until golden. Transfer to a plate and set aside. Repeat until you have used up all the batter.

★ Meanwhile, preheat the oven to 200C/180C fan/gas 6. Lightly grease an ovenproof dish with a little butter. Spread a tablespoon of ricotta over each pancake, then place some of the ham and mozzarella on each one. Roll up the pancakes, taking care the filling does not escape. Put the filled pancakes into the greased dish, slightly overlapping each other. Dot with butter and sprinkle with the grated parmesan.

★ Bake in the oven for 10-15 minutes until the mozzarella has melted nicely. Remove from the oven and serve immediately.