Spinach & Ricotta Pancakes

Method

1. Mix the flour and salt together in a large bowl.  Make a well in the centre of the flour and crack in the eggs. Mix together the milk and the water in a jug.

2. Beat the eggs into the flour with a wooden spoon and gradually pour in the milk and water mixture to get a smooth mix similar to single cream. Stir in the thyme leaves. Stir in the oil and allow to stand for 30 minutes before using.

3. Heat a non-stick frying pan until very hot, and then add a tablespoon of oil.  Swirl the oil round the pan and pour the oil into a small bowl. Pour a ladleful of the batter into the pan, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.

4. Gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm. Repeat the process with the remaining batter. Keep the pancakes warm while you make the filling.

5. Preheat the oven to 200°C (180°C fan, gas mark 6).  Heat the butter and oil in a large pan, add the chopped onion and cook until soft, caramelised and golden. Leave to cool for 10 minutes.

6. Make sure that all of the water is removed from the spinach and it is dried thoroughly. Add the spinach, ricotta, lemon zest and half of the parmesan to the onion and season. Divide between the pancakes and roll each one up to make an evenly filled tube.  Place in an ovenproof dish and sprinkle over the remaining parmesan.  Bake in the oven for 15 minutes and serve with a salad.