Baked Spinach & Ricotta Pancakes

Directions

1. Prepare your crepes, without the added sugar, following our recipe.

2. Heat the oven to 200°C/Fan 180°C/Gas mark 6.

3. Make the tomato sauce – fry the onion and garlic in a splash of olive oil until softened. Add the sundried tomatoes, passata and herbs and simmer while you prepare the filling.

4. Prepare the filling – fry the onion and garlic in a splash of olive until softened then add the spinach until wilted. Remove from the heat before adding the lemon zest and ricotta and season well.

5. Spoon the filling between the 8 crepes and roll each into a tube. Lay the rolled crepes side by side in a rectangular baking dish and pour over the tomato sauce. Sprinkle with feta and parmesan and pop into the oven. Bake for 20-25 minutes until crisped and golden.

6. Serve with green veg or a fresh salad and dig in!