Author: British Lion eggs (www.egginfo.com/recipes)
For the pancakes:
75g plain flour
pinch of salt
2 large eggs
A little oil for frying
Salad leaves, to serve
For the filling:
2tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
350g fresh leaf spinach, washed
250g ricotta cheese
50g Parmesan cheese, finely grated
½tsp nutmeg, freshly grated
salt and pepper
345g jar of tomato pasta sauce
Place the flour, salt and eggs in a large bowl, add half the milk, and whisk well until the mixture is free from lumps. Add the remaining milk and whisk again until smooth. Pour into a jug.
Heat a 20cm non-stick frying pan over a medium heat and brush with oil. Pour a little of the batter into the pan and tilt the pan to spread the batter evenly. Cook for 2 mins or until the top is set. Flip the pancake and cook for a further 1-2 mins or until the base is golden. Make another seven pancakes in the same way and set aside.
For the filling: heat the olive oil in a medium pan, add the onion and sauté until soft. Add the garlic and spinach, and squash down into the pan. Cover with a lid and cook for 4 mins or until the leaves are wilted.
Tip the spinach into a sieve and press out the liquid. Tip this into a bowl and mix in the ricotta, half the Parmesan, and the nutmeg. Season to taste.
Lay the pancakes out on a work surface and divide the filling between them, spooning it down the middle of each pancake. Fold the sides over the filling, then roll up the pancakes. Place the rolls seam side down in an ovenproof dish.
Preheat the oven to 200C/Gas 6. Spoon the sauce over the top of the pancakes, keeping it in a line down the centre of the rolls. Sprinkle over the remaining Parmesan cheese. Bake for 20 mins or until piping hot and crisp.