- 85g/3oz plain flour
- 1 free-range egg
- milk, to make a batter
- 150g/5Âźoz spinach, cooked, water squeezed out
- 150g/5Âźoz 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.