Classic Pancakes Stuffed with Spinach and Ricotta (Panzerotti Tradizionali)

Summary Not available

the Pancakes:

  • 120 g plain flour
  • 240 ml milk
  • 1 medium egg (preferably free-range or organic)
  • 2 tbsp butter (unsalted)

the filling:

  • 240 g spinach leaves (washed and patted dry)
  • 125 g ricotta cheese
  • 125 g mascarpone cheese
  • 60 g Parmesan cheese (plus extra for topping)
  • 1 tsp black pepper
  • 1/4 tsp grated nutmeg (to taste)

white sauce:

  • 80 g salted butter
  • 80 g plain flour
  • 800 ml milk
  • 1 tsp black pepper
  1. For the basic white sauce: Melt the butter in a large non-stick saucepan over a medium heat

  2. Whisk in the flour to form a smooth paste

  3. Remove the pan from the heat and slowly add the milk, continuously whisking to incorporate

  4. Taking it off the heat will help you achieve a smooth consistency

  5. Return to the heat, and whisk until it has formed a thick sauce

  6. Season to taste, with a little salt and lots of pepper

  7. For the filling: Steam the spinach in a large covered saucepan with a little water for about 5 minutes, until the spinach has wilted

  8. Remove from the heat, drain and leave to cool (you can speed up the cooling process by running cold water over the spinach)

  9. When the spinach is cool enough to handle, squeeze to remove all the water

  10. Place the spinach in a bowl, mix with the cheese and season with salt, pepper and a little nutmeg

  11. Preheat the oven to 180C/350F/gas 4

  12. For the pancakes: In a medium bowl, whisk together the flour, milk and egg until you have a smooth batter

  13. The batter shouldn’t be too thick, so add a splash more milk if needed

  14. Heat a good-quality non-stick frying pan (15—20cm in diameter) over a high heat

  15. (A good pan is the secret to successful pancakes!) Pour a ladleful of the batter into the pan and tilt the pan from side to side to spread the batter out to the edges

  16. Leave the pan on the heat for 2 to 3 minutes, until the pancake has set

  17. Flip over the pancake and cook on the other side for about 2 minutes

  18. Repeat with the rest of the batter

  19. If you find the pancakes are sticking to the pan, melt a little butter in the pan before adding the batter

  20. To assemble: Grease an ovenproof dish with butter

  21. Spread each pancake with 2 tbsp of the filling, right up to the edges

  22. Roll up the pancakes and place in the prepared dish

  23. Don’t worry if there is space between each pancake, it’s actually good to leave a little room for the white sauce to spread around them

  24. (If you’re making this for a dinner party, keep the pancakes in the fridge until your guests are ready to eat before continuing with the method)

  25. Reheat the white sauce, as it will have gone cold and hard – loosen it with a little milk if needed

  26. Pour over the pancakes and sprinkle with Parmesan

  27. cook in the over for 15 minutes, then grill for 5 minutes, to brown the top

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