Baked Spinach, Ricotta Pancakes

Ingredientes

170g plain flour

2 free -range eggs

300g milk

250g spinach, cooked, water squeezed out

250g ricotta

pinch grated nutmeg

50g grated parmesan

1 small onion

1 small garlic

1 tin of tomatoes

I heaped teaspoon of sugar

A few basil leaves

Instruções

Pre heat the oven to 180°C.

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 6 pancakes.

Meanwhile, mix the spinach, ricotta, parmesan and nutmeg in a bowl.

Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure.

Sweat the onions in garlic in a tablespoon of olive oil until soft. Add the tin of tomatoes to the pan along with a teaspoon of sugar –cook for 10 minutes, then blitz the tomato with the basil to make a smooth sauce.

Place the pancakes in an oven proof dish, spread the tomato sauce over the pancakes and sprinkle with parmesan.

Bake in the oven at 180c for 20 minutes