Ricotta & Spinach pancakes
Set Oven to 200C
The Pancakes :
Make a batter using 2/3d Cup Milk.
1 Egg ( optional , though a good option ! )
1 1/2 Tablespoons Flour.
A pinch Of Salt .
1 Tablespoon Oil.
A Pinch Of Any Dried Herb ( optional )
The batter should shouldn't be lumpy and should be of flow easily , add flour if need to thicken or milk if it's too thick .
Pour 2-3 tablespoons into a lightly oiled nonstick pan, twirling the pan to spread the batter . Leave covered over low heat for 1 minute or so . When done you will be able to lift it out . Flip the side and remove after 15-20 seconds .Keep lightly oiling the pan and repeat the process making 10-12 pancakes depending on the size of your pan . Make in advance and set aside.
The Tomato Paste
5 Tomatoes blanched , remove seeds and skin , liquidize .
2 Leeks chopped , use half the green portion .( You could use onions , though leek add to the flavor )
2-3 Tablespoons Parmasen grated .
2-3 Tablespoons Mozzarella grated ( or a pizza cheese )
2 Tablespoons olive Oil.
Crushed Black Pepper
Chili Powder ( optional )
100 Ml Cream
Heat oil , crackle the pepper . Then cook the tomatoes covered in olive oil for 5 minutes , add a dash of water to keep it thick and not dry . Now add the leek/onions , cook covered another 1 minute . Remove from heat . When cool add the grated parmesan ( NOT Mozzarella ). Divide the mixture into 2 portions add the Mozzarella into one portion along with 100 ml of cream , set aside to use later.
The Ricotta Spinach Filling :
1 Cup Spinach Pureed ( clean and blanche enough spinach to produce a cup of pureed spinach )
1 Onion Chopped .
1 Tub Ricotta ( 200 grams )
2 Tablespoons Parmasen grated )
1 Packet Sweet Basil Leaves ( Coarsely Chopped )
In a bit of olive oil saute onions , when translucent add the spinach and salt . Cook covered about 10 minutes . Remove from heat and mix in the ricotta and chopped basil leaves . Mix well till ricotta blends / melts into the spinach ,
now add the parmesan . Cool .
Coat a pancake with the tomato paste .
Spoon in the spinach .
Roll into shape .
Place on an oiled oven proof dish . Line the entire dish . Top with the portion of tomato paste that has the cream and mozzarella you had set aside for later use. Cover with foil and bake at 200C for about 20 minutes .
Tweak with extra cheese , chili paste . Tastes fantastic and looks great too .
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