Snacks and Light Meals Recipes - Spinach and Ricotta Stuffed Pancakes Recipe

  
 

Snacks and Light Meals Recipes - Spinach and Ricotta Stuffed Pancakes Recipe

Ingredients

Serve 4

Pancake batter:

  • scant 125 g/4 oz plain flour

  • 1/4 teaspoon salt

  • 2 small eggs

  • 1 teaspoon oil

  • 150 ml/1/4 pint milk

  • 6 tablespoons water 

Stuffing:

  • 250 g/8 oz frozen chopped spinach, cooked and squeezed dry

  • 250 g/8 oz ricotta or curd cheese

  • 25 g/1 oz Parmesan cheese, freshly grated

  • 1 egg, beaten

  • grated nutmeg

  • salt and pepper 

Topping:

  • 25 g/1 oz butter

  • 3 tablespoons freshly grated Parmesan cheese

  • 5 tablespoons Vegetable Stock

Method:

  1. To make the batter, sift the flour and salt into a bowl. Make a well in the centre and add the eggs, oil and milk. Beat until smooth, then stir in the measured water. Cover and chill for 1-2 hours.

  2. Lightly oil an 18 cm/7 inch frying pan and place it over a moderate heat. When it is hot, pour in just enough batter to cover the base.

  3. When the pancake is set and the underside browned, turn and briefly cook the other side. Repeat with the remaining batter, making 8 pancakes.

  4. To make the stuffing, combine the spinach, ricotta or 'curd cheese, Parmesan and the egg in a mixing bowl and season liberally with nutmeg, salt and pepper.

  5. Divide the mixture among the pancakes, roll up loosely and arrange in a greased ovenproof dish. Dot with the butter, sprinkle with the Parmesan and pour in the stock.

  6. Bake the pancakes in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until golden. Serve immediately.