Mushroom and ricotta parcels

Ingredients

For the pancake batter:
125g/4½oz plain flour
a pinch of salt
1 medium egg, beaten
300ml/½ pint semi-skimmed milk
1 tbsp oil

For the filling:
a bunch of watercress, washed, drained and finely chopped
350g/12oz closed cup of mushrooms, chopped very finely
220g carton of ricotta cheese
grated rind of 1 lemon
40g/1½oz butter, melted

For the tomato sauce:
1 tbsp oil
1 onion, chopped very finely
125g/4½oz closed cup mushrooms, chopped very finely
190ml/7fl oz water
225g/8oz vine-ripened tomatoes, peeled and finely chopped
3 fresh bay leaves
2 tbsp tomato purée
2 tsp cornflour
a sprig or watercress, to garnish

Method

1. To make the pancake batter, sift the flour into a bowl. Add the salt, beaten egg and half the milk. Stir the flour gradually, keeping the mixture free of lumps. Whisk in the remaining milk.
2. Heat a very small quantity of oil in an omelette pan and use a little of the batter to make a thin pancake. Repeat to make 12 pancakes.
3. Preheat the oven to 180C/350F/Gas 4. Mix together the filling ingredients, reserving a little melted butter, and divide the mixture between the pancakes. Roll up the pancake to make neat parcels. Place the parcels, seam-side underneath, in a greased ovenproof dish and brush with the remaining butter. Cover with the foil and cook in the oven for 25 minutes.
4. Meanwhile, make the tomato sauce. Heat the oil in a pan and cook the onion and mushroom for three minutes. Stir in the water, tomatoes, bay leaves and tomato purée. Bring to the boil and simmer for 10 minutes.
5. Blend the cornflour with 2 tsps of cold water, then stir into the sauce. Bring to the boil, stirring. Discard the bay leaves. Serve the parcels with tomato sauce. Garnish with a sprig of watercress.