Ricotta and spinach pancake
Give the classic spinach and ricotta a twist by putting it in a savoury pancake.
Try other fillings such as or a .
By Becca Spry
Ingredients
For the pancakes
- 1 large free-range egg
- 50²µ/1¾´Ç³ú plain flour
- pinch salt
- 100ml/3½fl oz milk
- knob of butter, for frying
For the topping
- 150²µ/5½´Ç³ú ricotta
- large handful baby spinach, finely shredded
- good grating fresh nutmeg
- ½ lemon, juice only
- salt and freshly ground black pepper
Method
To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg.
Season well and squeeze over the lemon juice. Roll up to serve.
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