- For the pancake batter:
- 3 extra-large free-range eggs
- 90 g flour
- ½ cup milk
- ½ cup iced water
- Salt a pinch
- For the filling:
- 250 g spinach
- 250 g ricotta
- 1 garlic clove, crushed
- Sea salt and freshly ground black pepper, to taste
- 150 g fior di latte mozzarella, shredded
- 20 g Parmesan finely grated, plus extra for topping
- 1x250 g Woolworths Napoletana sauce sachet
Mix all the ingredients for the pancake batter and allow to stand while preparing the filling.
Preheat the oven to 190°C.
To make the filling, steam the spinach leaves until wilted. Drain well and chop coarsely. Blend with the ricotta and garlic, and season to taste.
Heat a lightly oiled, non-stick 20 cm pan. Ladle in a little pancake batter, tilting the pan to allow the batter to cover the base. Add a little more if necessary. Brown lightly, then turn and brown the other side. Repeat with the remaining batter to make 9 pancakes.
Spread a layer of spinach mixture onto 1 pancake and place in an oiled shallow baking dish, then sprinkle over the shredded mozzarella and grated Parmesan. Repeat with the remaining pancakes, filling and cheese.
Spoon over the tomato sauce, sprinkle with Parmesan and bake for 25 minutes, or until heated through. Allow to stand for 5 minutes, then cut into wedges and serve.