Spinach and ricotta pancakes
Spinach, ricotta and a grating of fresh nutmeg is all you need for a spectacular savoury pancake filling.
For the pancakes
For the filling
To make the pancakes, place the flour in a bowl and whisk in the egg and enough milk to make a batter. The batter should be the consistency of double cream.
Heat a little oil in a pancake pan and ladle the batter in, swirling the pan to coat. Cook for 1-2 minutes on each side then remove. Repeat to make three pancakes.
Meanwhile, mix the spinach, ricotta and nutmeg in a bowl.
Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure. Cut on an angle and serve immediately.