SPINACH & RICOTTA ROLLED PANCAKES

Makes 6 large pancakes

● 125g (4½oz) plain flour

● A pinch of salt

● 1 egg

● 300ml (10fl oz) semiskimmed milk

● Vegetable oil or melted butter, for frying

For the filling

● 1tbsp butter

● 1 onion, peeled and diced

● 2 garlic cloves, crushed

● 400g (14oz) baby spinach

● 400g (14oz) ricotta or full-fat cream cheese

● A pinch of grated nutmeg

● Zest of 1 lemon

● 100g (3½oz) grated Parmesan

● A few sprigs of fresh thyme or parsley, to garnish

First, prepare the filling.

Melt the butter in a large pan, add the onion and cook over a medium heat for 5 minutes, until softened. Add the garlic and fry for 1 minute. Add the spinach, cover the pan with a lid and cook for 2 minutes, or until the spinach has just wilted. Don’t overcook it.

Remove the pan from the heat. Add the ricotta or cream cheese in spoonfuls, with the nutmeg, lemon zest and most of the Parmesan (reserve a little for the top) and stir through. Set aside.

Place the flour and salt in a mixing bowl, make a well in the centre and crack the egg in. Add a little of the milk, then with a wooden spoon or balloon whisk beat until smooth, gradually adding the remaining milk until the mixture is smooth and creamy. Pour the mixture into a measuring jug.

Heat a medium frying pan until really hot, then turn down the heat to medium. Brush the pan with a tiny amount of oil or melted butter so the surface is evenly coated, then pour in just enough batter to thinly coat the surface of the pan, swirling and tilting the pan to coat the surface. Let the batter cook for 1-2 minutes, until brown, then toss or use a palette knife to flip the pancake over. Cook until this side has browned lightly. Stack on a plate and then cover with clingfilm and a clean tea towel to keep warm or serve now. The mixture should make 6 pancakes.

When serving, divide the filling between the pancakes, then roll up. Sprinkle with Parmesan and place under a hot grill to brown. Garnish with thyme or parsley.