Quick ideas
Crespolini pancakes
Stuffed pancakes cooked in a hot oven until the cheese on top is melting and golden brown. These go well with a crisp green salad and a glass of white wine. Use a hard cheese substitute for Parmesan to keep them vegetarian. Makes 8 pancakes. See our basic pancakes mix for a simple recipe.
Ingredients
- 250g finely chopped leftover cooked greens e.g. spinach or chard
- small knob of butter
- 120g Parmesan, grated, and a little extra for grilling
- a little nutmeg, grated
- 8 small pancakes
- 350g ricotta
- salt and pepper
Method
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Step 1
Gently warm the greens with the butter in a frying pan. Stir in the Parmesan and a little grated nutmeg. Season.
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Step 2
Spread a little of the greens mixture on each half of the pancakes and the other half with a little ricotta.
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Step 3
Fold the pancakes in half, then into quarters. Put on a grill tray and heat your grill to medium.
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Step 4
Sprinkle a little more Parmesan over the pancakes and grill until the cheese has melted and the pancakes have crisped slightly.