Pancakes with Spinach and Ricotta Recipe

Ingredients :

1 quantify basic pancake batter

vegetable oil, for frying

Tomato Sauce:

2 tbsp olive oil

1 shallot, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1 garlic clove, crushed

750g bottle passata

250ml vegetable stock or water

1 tsp dried basil

2 tbsp chopped flat leaf parsley

salt and pepper

Filling:

250g ricotta cheese

125g frozen leaf spinach, thawed and squeezed dry

2 eggs, beaten

1 tbsp grated Parmesan cheese

pinch of grated nutmeg

B�chamel sauce:

50g butter

2 tbsp plain flour

500ml milk

50g Parmesan cheese, grated

1. Make the tomato sauce, heat the oil in a saucepan.
2. Add shallot, carrot, celery, garlic and fry over low heat, stir, 2-3 minutes.
3. Stir in the passata and and stock or water, add the basil and season to taste with salt and pepper.
4. Bring to boil, simmer, stir, 20-30 minutes until thickened.
5. Cook 12 pancakes in a lightly oiled 18cm frying pan, stacking the pancakes up, interleaved with greaseproof paper, as they are cooked.
6. Stir the parsley into the tomato sauce and spread half the sauce evenly over the base of a large ovenproof dish.
7. Mix together the ingredients for the filling and season to taste with salt and pepper.
8. Put a spoon of the filling on one of the pancakes, spreading it down one side, then roil the pancake up around it.
9. Place the pancake in the dish and then repeat with the remaining pancakes.
10. Pour over the remaining tomato sauce.
11. To make the b�chamel sauce, melt the butter in a saucepan.
12. Add the flour and cook over a low heat, stir, 1-2 minutes until golden.
13. Whisk in the milk and bring to boil.
14. Simmer, whisking constantly, 2-3 minutes until thickened.
15. Remove from the heat, stir in half the Parmesan and season to taste with salt and pepper.
16. Pour the b�chamel over the pancakes, sprinkle with the remaining Parmesan and bake in oven, 350F, gas mark 4, 30-35 minutes.
17. Ready to serve.

Serves 5

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