Just desserts – Strawberry and ricotta rollups

Serves: 2
  • 150g plain flour
  • 2 large eggs
  • 300ml semi-skimmed milk
  • a little vegetable oil or melted butter
  • 200g tub ricotta
  • zest of 1 lemon
  • seeds of 1 vanilla pod
  • 1 tbsp honey
  • 150g strawberries, hulled and sliced
  • To serve:
  • icing sugar
  1. Sieve the flour into a bowl. Add the eggs and around a quarter of the milk, and whisk until smooth. Then gradually whisk in the remaining milk.
  2. Heat a large non-stick frying pan over a medium heat. Add a little oil or butter and using a few sheets of kitchen paper, wipe around the pan so that it is lightly greased.
  3. Pour about 3 tbsp of the batter into the pan, then swirl it around so it thinly covers the surface.
  4. Cook for 45 seconds or until golden brown then flip and cook for 30 seconds. Remove from the pan and place between sheets of baking paper. Repeat the process with the remaining batter.
  5. Mix together the ricotta, lemon zest, vanilla and honey. Spread a heaped spoonful of the mixture on the surface of a pancake then scatter with strawberry slices. Repeat the process with another pancake then place it on top of the first one.
  6. Roll the stacked pancake up into a tight roll and cut into 2cm thick pieces. Serve with a dusting of icing sugar.


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