This is a savoury pancake recipe is one we used to cook in an Italian restaurant I worked at. It was always very popular and is really nice with a nice herby salad and a glass of white wine.
You can make the pancakes (recipe here) or you can buy them. Making them yourself will usually give you better results as the shop bought ones can be a bit stiff and bland. I am topping these with a simple tomato sauce. You can top them with a Bechmel Sauce or even not top them at all. If you do not top them with a sauce they wont need to be baked and can be served as soon as they are wrapped.
2 Cloves of Garlic, crushed
1 Tin Chopped Tomatoes
400g Water (use the empty tomato tin to measure)
1 tbsp Oregano
1 tsp Sugar
Half Lemon, zest and juice
Salt and Pepper
80g Spinach
Nutmeg, to taste
5 Pancakes
You can make the pancakes (recipe here) or you can buy them. Making them yourself will usually give you better results as the shop bought ones can be a bit stiff and bland. I am topping these with a simple tomato sauce. You can top them with a Bechmel Sauce or even not top them at all. If you do not top them with a sauce they wont need to be baked and can be served as soon as they are wrapped.
Ingredients
Tomato Sauce
1 Onion, diced2 Cloves of Garlic, crushed
1 Tin Chopped Tomatoes
400g Water (use the empty tomato tin to measure)
1 tbsp Oregano
1 tsp Sugar
Half Lemon, zest and juice
Salt and Pepper
Filling
250g Ricotta80g Spinach
Nutmeg, to taste
5 Pancakes
Method
To make the sauce sweat the onions in a little oil until cooked but not coloured. Then add the garlic, tomatoes, water, sugar oregano and the lemon juice and zest. Season to taste. Bring to the boil and allow to simmer until reduced and thick.
Place the spinach in a pan. Cover and put over a moderate heat. Give the pan a shake every so often and cook until wilted, but be careful not to over cook as it will lose its colour quickly. It will take around 2 minutes. It is surprising how little spinach will be left in the pan! Turn onto a board and run a knife through it to cut it up a bit.
Stir it into the ricotta and season to taste. Add the nutmeg.
Stir it into the ricotta and season to taste. Add the nutmeg.
Place some of the mix in the middle of a pancake. From the bottom roll up the pancake to cover the filling, tuck the sides in and roll over completely, like you would a fajita. repeat this until you have your required amount and line them up in a baking dish.
When the sauce is ready spoon this over and top with some cheese. Bake for around 10 minutes at 200c, until the cheese has melted and they are warm through.
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