Ricotta & spinach pancake cannelloni

1. Preheat the oven to 200˚C, gas mark 6. Put the flour in a large bowl, add the salt and make a well in the middle. Add the eggs and a splash of milk and beat to a thick batter. Once completely smooth, gradually stir in the rest of the milk, then the melted butter.

2. Set a small non-stick frying or crêpe pan (about 20cm at the top) over a medium-high heat. Dip a piece of kitchen paper into the oil and rub it around the pan. Ladle in some batter, swirling it as you go (so that it goes up the sides of the pan). As soon as the base of the pan is coated, tip any excess batter back into the bowl. Cook for 1½ minutes or until the edges curl and the batter looks golden underneath; flip and cook for 30 seconds more. Repeat to make 8-10 pancakes (you will have some batter left over; see tip).

3. Roughly chop the spinach then mix it with the parmigiano reggiano, ricotta and the grated nutmeg; season. Spoon all but 4 tbsp of the tomato and basil sauce into a large baking dish. Divide the spinach filling between the pancakes, roll them up, then line up in the baking dish. Spoon over the remaining 4 tbsp sauce, then bake for 20 minutes until the pancakes are golden. Drizzle with extra virgin olive oil and scatter over a little more parmigiano reggiano. Serve with a leafy green salad, if liked.

Cook’s tip
There will be enough batter for 12 pancakes, so use what is left over to make sweet pancakes for dessert. Serve with lemon and sugar or your favourite topping.