Serves 6-8

Prep time: 10 mins

Cooking time: 20 mins 

Baking time: 20 mins

Flour used: Italian 00

Method:

  1. Put the flour and baking powder in a bowl and make a dip in the centre.
  2. Whisk the milk and eggs together, then gently pour the mixture into the flour and mix until well combined.
  3. Add the melted butter and mix.
  4. Heat up a large frying pan then brush with some butter.
  5. Ladle a spoonful of the batter into the pan, swirling it around.
  6. Cook for a few mins then flip and cook the other side for 1-2 mins.
  7. Once all the pancakes are made, spread them over with cream cheese then add the greens, previously cooked with oil, salt and pepper.
  8. Roll each pancake up, then cut it into smaller pieces. 
  9. Place all the rolled-up and cut pancakes in an ovenproof dish, greased with some butter, and cover with the bechamel sauce.
  10. Bake for in a preheated oven to 200°C/180°C fan/gas 6

Tips

For softer and fluffier pancakes, make the batter a few hours in advance and leave it to rest in the fridge until it's time to cook them.




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