Preparation time: 25 minutes, plus
Cooking time: 30 minutes
125 g (4 oz) plain flour
1 teaspoon salt
150 ml (1/4 pint) milk
6 tablespoons water
1 tablespoon oil
25 g (1 oz) butter, diced
25 g (1 oz) vegetarian Parmesan cheese,
5 tablespoons vegetable stock
250 g (8 oz) cooked spinach
1 egg, beaten
250 g (8 oz) ricotta cheese
25 g (1 oz) grated vegetarian Parmesan
Salt and pepper
To make the batter, sift the flour and
salt into a mixing bowl. Make a well in the center and add the eggs and
milk. Beat the liquid ingredients with a wooden spoon to mix, then
gradually draw in the flour, stirring well. When the mixture is smooth,
stir in the water. Cover and chill for 1-2 hours.
Lightly oil an 18 cm (7 inch) omelet pan
and set over a medium heat. Pour in 3-4 tablespoons of the batter and
tilt and rotate the pan to coat the base evenly, then tip out any
excess batter. Cook for 30-45 seconds until the pancake is just set and
the underside is golden brown. Loosen the edge with a palette knife and
turn or flip the pancake over. Cook the other side for 30 seconds, then
slide out of the pan. Cook the remaining pancakes in the same way.
To make the filling, chop the spinach.
Stir in the egg, ricotta and Parmesan. Season to taste. Divide the
filling among the pancakes, roll up and put in an ovenproof dish. Top
with the butter and Parmesan and add the stock. Bake in a preheated
oven, 200C (400F) Gas Mark 6, for 20 minutes. Serve at once.