Pancakes with Spinach and Ricotta

Pancake with Ricotta and Spinach an Italian favourite meal. Photograph of the recipe is shown at the end of the article and it was taken by me.

Ingredients: Pancake

200g plain white flour, sifted

1/4 teaspoon salt

3 medium eggs

75g Ricotta cheese

1teaspoon sugar

200ml milk

75g salted butter, melted or 80ml olive oil

Inredients: Filling

300g young leag Spinach, washed

20g salted butter in cubes

1/4 teaspoon grated nutmeg

150g grated Parmesan

400g Ricotta cheese

Method:Pancake

1. Preheat the oven to 180 degrees centigrade.

2. Combine the flour,salt, eggs, Ricotta, sugar and milk in a deep bowl; blend for a minute using a stick blender to create a batter.

3. Heat a non-stick pancake pan or frying pan. It should be about 20cm in diameter; grease the pan with butter or oil; tilt to distribute evenly. Pour enough batter to cover the base and cook till golden brown then flip it to the other side; cook for a minute.

4. Take out pancake, put it in an oven plate, cover with foil and keep it hot inside the oven untill all pancake are cook.

Method: For the filling:

1. Cook the Spinach in a covered sauce pan until wilts or bright green; stir in butter, nutmeg and most of the parmesan.

2. Cover half of each pancake with the spinach cheese mix; spread parmesan cheese on the uncovered half of the pancake; fold in half then in quarters.

3. Arrange 3 three of each pancake in an oven plate dust with the rest of Ricotta; grill briefly until the cheese bubbles. Then serve hot.

It serves 6 person.