Italian-style Filled Pancakes
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- For the tomato sauce
- 1 shallot (finely chopped)
- 1 Tbsp olive oil
- 12 ozs canned Tomatoes
- 1 tsp oregano
- For the pancakes
- 4 eggs
- 3 cups all-purpose flour
- 2 cups milk
- butter (for frying)
- For the filling
- 12 ozs Spinach
- 1 clove garlic cloves (crushed)
- 1 ½ cups Ricotta cheese (well drained)
- 1 egg yolk
- 4 Tbsps grated Parmesan
- Nutmeg
- For baking
- 1 ball Mozzarella (approx. 125 g | 0.5 cup)
- 1 handful Basil (to garnish)
- 2 Tbsps basil Pesto
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a rectangular oven-proof dish.
2.
For the tomato sauce, fry the shallot in a small pan in hot oil. Add the tomatoes, season with salt, ground black pepper and oregano, and simmer for 5-7 minutes.
3.
For the pancakes, whisk the eggs with the flour, stir in the milk and season with salt and ground black pepper. Leave to rest for 20 minutes.
4.
Meanwhile, for the filling, briefly blanch the spinach in salted water. Quench in iced water, drain and squeeze out the excess moisture. Chop finely. Add the garlic and ricotta. Mix in the egg yolk and parmesan and season with ground black pepper, nutmeg and salt (if needed). Mix to form a smooth, spreadable cream.
5.
Melt butter in a non-stick frying pan and fry 12 pancakes one after the other.
6.
Lay the pancakes out on a board and divide the filling between them. Roll up, place in the oven-proof dish and spoon the tomato sauce over the top. Arrange the mozzarella slices on top and bake in the oven for around 20 minutes.
7.
Divide the pancakes between plates and serve garnished with basil and pesto.
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