Ingredients

250g cooked, drained English spinach, chopped
1/2 cup ricotta cheese
1/4 cup grated cheddar
Freshly grated nutmeg
1/4 cup grated parmesan
1/2 tsp paprika

1/2 fresh breadcrumbs

Batter

1 cup plain flour
1 1/4 cups milk
1 egg

Butter, for cooking

Cheese sauce

2 tbsp butter
1/4 cup plain flour
1 3/4 cups milk
1 cup grated cheddar

Method

1. Put the spinach, cheeses and nutmeg in a bowl and mix well.

2. To make the batter, sift the flour and a pinch of salt into a bowl. Add half the milk and the egg. Whisk until smooth; add the remaining milk. Heat a teaspoon of butter in a frying pan and pour a thin layer of batter. Cook the base until golden, then flip. The batter should make 8 pancakes.

3. To make the cheese sauce, melt the butter over low heat, stir in the flour until smooth and cook for one minute. Remove from the heat and add salt and pepper and the grated cheese.

4. Preheat the oven to 180C. Divide the filling among the pancakes, roll up and put in a greased ovenproof dish. Pour cheese sauce over the pancakes. Mix the Parmesan, paprika and breadcrumbs together and sprinkle over the sauce. Bake for 30 minutes, or until golden brown.