1 quantity pancakes
900 g/2 lb spinach, washed and trimmed
225 g/8 oz ricotta or cottage cheese
salt and freshly ground black
Pepper
1 quantity Béchamel sauce
flavoured with nutmeg
Pre-heat the oven to 180°C/350°F/ gas 4.
Methods:
To prepare the filling, cook the spinach with just the water clinging to the leaves for about 5 minutes, until soft but still bright green. Cool slightly, press out all the water and chop. Mix together with the cheese, and seasoning to taste. Divide the filling between the pancakes and roll up. Place in an ovenproof dish and top with Béchamel sauce. Bake for 20 minutes, until the sauce is beginning to brown.
Variation
Pancake stack
Pre-heat the oven to 190°C/375°4as 5. Make the quantity of pancakes, half of the quantity of spinach and ricotta filling, and 1 quantity of tomato sauce. Lay a pancake on a heatproof plate and top with the spinach filling. Cover with another pancake, and spread that with tomato sauce. Continue layering in this way, ending with a pancake. Grate 50 g/2 oz Cheddar cheese over the top and bake for 20 minutes until the cheese is bubbling. Cut like a cake to serve.
Cook the completed croustade for 20 minutes on MEDIUM; brown under a hot grill, if desired.