Perfect for an easy breakfast or a lazy evening meal as you can make and fill the crepes a few days ahead, keep them in the fridge and bake them for 30 minutes to serve. Excellent served with grilled tomatoes, watercress and horseradish sauce.
8 thin pancakes (recipe here)
400g cooked, drained and chopped spinach (about 600g frozen, heated and drained)
50g dry breadcrumbs
600g sliced smoked salmon (or 16 slices)
butter for the dish
freshly ground black pepper, grilled tomatoes, watercress and horseradish sauce to serve
1. To assemble the pancakes, mix together the spinach, ricotta and breadcrumbs in a bowl. Place one pancake on the work surface, lay two slices of smoked salmon on it then spoon an eighth of the mixture across the salmon like a sausage. Roll the pancakes up then repeat with the remaining pancakes, salmon and filling. At this point they can be stored in the fridge, covered, for a few days.
2. To serve, heat the oven to 180C fan-forced, get a baking dish and rub the inside with butter and have some melted butter ready. Chop each pancake into three or four and stand them on end in the dish. Brush the tops with melted butter and bake for about 25-30 minutes, or until crisp and golden on top and piping hot. Serve with freshly ground black pepper, grilled tomatoes, watercress and horseradish sauce.