RICOTTA AND SPINACH PANCAKE CANNELLONI

125g plain flour, sifted • ¼ tsp fine salt • 2 large British Blacktail Free Range Eggs • 225ml semi-skimmed milk • 1 tbsp unsalted butter, melted • 2 tsp sunflower oil, for frying • FILLING AND SAUCE: 750g frozen whole leaf spinach, defrosted in the fridge and squeezed dry • 35g mature parmigiano reggiano, finely grated, plus extra to serve • 250g ricotta • 1/4 tsp grated nutmeg • 350g pot fresh Waitrose & Partners Cherry Tomato & Basil Sauce • Extra virgin olive oil, for drizzling