Ingredients

For the Pancakes

This makes (4 pancakes)

50g Plain Flour

2 Large Free Range Eggs

175ml Semi Skimmed Milk

5g Chopped Parsley

5g Chopped Chives

Pinch of Salt & Pepper

Vegetable oil for frying

For the stuffing

60g Diced Shallot

1 Cloves of Garlic, thinly sliced

150g Baby Spinach

30g Pine Nuts, Toasted

Zest of 1/2 Lemon

200g Ricotta Cheese

15g Unsalted Butter

Salt & Pepper

For the Sauce

50ml Olive Oil

1 clove Garlic

1 Shallot diced

75ml White Wine

500g Tin Chopped Tomatoes

Preparation Method

For the Pancakes

Blend the flour, eggs & milk in a food processor (if you don't have one you can use a whisk just add the milk gradually so you don't get lumps) then add the herbs & seasoning.

Over a medium heat warm a frying pan, brush with oil, and pour in enough batter to cover the base of the pan when swirled around.

Tease the pancake away from the edges of the pan and check the colour, it wants to be golden brown turn or flip it over and cook on other side.

Slide onto greaseproof paper till needed. These can be made in advance and stored in the fridge or even freezer.

For the stuffing

Gently fry the shallots & garlic in the butter until soft

Add the spinach, cook until wilted & the water from it evaporates

Add the cheese, pine nuts and lemon zest, check the seasoning

For the Sauce

Gently fry the shallots & garlic in the olive oil till soft

Add the white wine and reduce to ½

Add the tomatoes, boil, then simmer for ten minutes, stirring occasionally

Season, then put through a food processor

To assemble

Put a spoonful of stuffing on one side of the pancake, fold in half, put another spoonful on top and fold again. Pan fry till crispy, and cover with sauce.