Ingredients

Method

For the sauce:
• 1 x 400 g Italian chopped tomatoes can
• 1 T olive oil
• 1 garlic clove, crushed
• 1⁄2 fresh chilli, finely chopped
• 1 T mascarpone
• 1 t sugar
• Sea salt and freshly ground black pepper, to taste
For the pancakes
• 140 g flour
• 1⁄2 cup milk
• 3⁄4 cup water
• Salt a pinch
• 1 free-range egg
For the filling
• 400 g Swiss chard or spinach, finely chopped
• 400 g fresh ricotta, crumbled
• 1 garlic clove
• 1⁄2 t ground nutmeg
• 1 lemon, juiced
• Fresh basil, for serving

Method

Ingredients

To make the sauce, place the tomatoes, olive oil, garlic and chilli in a saucepan and simmer for 15–20 minutes. Fold in the mascarpone, sugar and seasoning in the last 5 minutes of cooking time.

Whisk together the ingredients for the pancakes. Pan-fry a ladleful at a time in a non-stick pan over a medium heat for 30 seconds to 1 minute on each side.

To make the filling, pour boiling water over the Swiss chard or spinach and soak for 5 minutes, or until wilted. Drain of excess water. Mix the spinach with the ricotta, garlic, nutmeg and lemon juice and season to taste.

Spoon onto the pancakes and roll up. Heat a little olive oil in a non-stick pan and lightly fry the stuffed pancakes. Slice and serve hot with a dollop of tomato sauce and garnish with basil leaves.

Chef's note: “If you don’t want to make your own pancakes, use a packet of Woolworths' fresh or frozen pancakes instead.

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