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Snacks and Light Meals Recipes -
Spinach and Ricotta Stuffed Pancakes
Recipe
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Snacks and Light Meals Recipes
-
Spinach and
Ricotta Stuffed Pancakes Recipe
Ingredients
Serve
4
Pancake batter:
Stuffing:
-
250 g/8 oz
frozen chopped spinach, cooked and squeezed dry
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250 g/8 oz
ricotta or curd cheese
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25 g/1 oz
Parmesan cheese, freshly grated
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1 egg, beaten
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grated nutmeg
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salt and pepper
Topping:
Method:
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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.
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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.
-
When the
pancake is set and the underside browned, turn and
briefly cook the other side. Repeat with the
remaining batter, making 8 pancakes.
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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.
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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.
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Bake the pancakes in a preheated oven,
200°C
(400°F), Gas Mark 6, for about 20 minutes until
golden. Serve immediately.
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