Spinach And Ricotta Pancakes
|Flour||6 Ounce (1 1/2 Cups, 175 Gram)|
|Milk||3⁄4 Pint (2 Cups, 425 Milliliter)|
|Melted butter/Oil||1 Tablespoon|
|For spinach and ricotta filling|
|Fresh spinach||2 Pound (1 Kilogram)|
|Butter||1 Ounce (2 Tablespoon, 25 Gram)|
|Ricotta cheese||8 Ounce (1 1/4 Cups, 225 Gram)|
|Ground black pepper||To Taste|
|Freshly ground black pepper||To Taste|
First make the pancakes. Sift the flour with the salt into a bowl, make a well in the middle and break in the eggs. Add the milk slowly, beating to incorporate the flour.
When half the milk has been added, stir in the melted butter or oil and beat until smooth. Add the remaining milk. The batter should be the consistency of thin cream. Leave it to stand for at least 30 minutes.
For the filling, wash the spinach and discard any tough stalks and discoloured leaves.
Put the butter in a large pot and cook for 1 minute until melted. Cram in the spinach, cover and cook for 6 minutes, turning the pot once, until the spinach is soft but still bright emerald green.
Chop the spinach with the ricotta, mixing well, and season with salt, pepper and nutmeg.
Make the pancakes on the hob. Pour a little oil into a heavy based pan and heat until very hot. Stir the batter well and spoon in enough to coat the bottom of the pan. Tilt and jiggle the pan over the heat until the pancake has set, then toss or turn it over with a spatula and cook the other side.
Discard your first pancake as it will be too oily.
Pile the pancakes on a plate as you make them, but don't attempt to keep them hot, or they will dry out.
Divide the filling between the pancakes and roll up. Pack them into an oblong dish, cover with vented cling film (plastic wrap) and cook for 2-3 minutes until hot through.