Spinach and Ricotta Pancakes by Alastair Little


  • 150g ricotta
  • 150g mascarpone
  • 150g Parmesan, grated
  • 150g spinach, cooked
  • 1/2 jar Sacla' Classic Basil Pesto
  • Salt and Pepper
  • Nutmeg, freshly grated
  • 150g plain flour
  • 4 eggs
  • 400ml milk
  • 40g butter, melted


  1. To make the stuffing, combine the ricotta, mascarpone and most of the Parmesan in a food processor until puréed. Mix with the spinach and Pesto in a bowl, seasoning with salt, pepper and a little nutmeg.
  2. To make the pancakes combine the flour and eggs with an electric whisk or a mixer, then add the milk and melted butter. Season and set aside.
  3. Preheat the oven to its maximum and put your tin in to heat. Remove after 2 minutes and butter lightly.
  4. Put a small ladle of the pancake batter in the tin and tilt to cover evenly. Return to the oven for 3 minutes or until set.
  5. Allow to cool and then repeat this until you have one rectangular pancake per person.
  6. To assemble, divide the stuffing into as many portions as you have pancakes. Spread a portion of the stuffing all over the pancake. Roll up the pancake to form a neat roll and fold in the ends. Refrigerate until you have made them all. (They can be assembled up to a day ahead of serving).
  7. To cook and serve, preheat the oven to 180°C. Melt the butter and use a little to grease a large gratin dish.
  8. Cut the tubes into 2cm deep slices and arrange these packed tightly in the gratin dish, cut sides down.
  9. Pour the remaining melted butter on top and pour a few drops of water into the base to help prevent sticking.
  10. Dust lightly with Parmesan and bake, loosely covered for 15 minutes or until piping hot.


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