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  • Makes 10


  • Pancakes
  • ½ cup flour
  • ¼ teaspoon salt
  • 1 egg
  • ¾ cup milk
  • butter or oil for pan frying
  • Filling
  • 1 bunch spinach
  • 250 grams ricotta cheese
  • 1 tablespoon grated parmesan
  • 1 egg
  • 1 tablespoon freshly chopped basil
  • Sauce
  • 25 grams butter
  • 2 tablespoons flour
  • 1 cup milk
  • freshly grated nutmeg
  • salt
  • 1 tablespoon grated parmesan


  1. Pancakes
  2. Sift flour and salt into a bowl. Beat the egg and milk together, make a well in the centre of the flour, gradually add milk, beating well to form a smooth paste. Continue adding remaining liquid to make the batter.
  3. Melt a small amount of butter or oil in an 18cm frying pan or pancake pan. Pour a little batter into the pan. Cook until the pancake is golden, then toss or turn to cook the other side.
  4. Stack the pancakes until you're ready to use them.
  5. Filling
  6. Wash spinach thoroughly, steam until tender. Drain well, squeezing out excess moisture, and chop finely.
  7. Beat together ricotta, parmesan, egg, basil and chopped spinach.
  8. Sauce
  9. Melt butter in a small saucepan, stir in flour, cook 1-2 minutes until frothy. Gradually add milk, stirring continuously until the sauce thickens. Season with nutmeg and a little salt.
  10. Assembly
  11. Cut each pancake into 4. Place a teaspoon of filling on the rounded edge of each quarter pancake, roll up tightly, folding the ends neatly underneath.
  12. Place rolls in a buttered ovenproof dish, pour over the sauce, sprinkle with parmesan. Cook at 200ºC for 15 minutes.

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