Savoury pancakes are where it’s at. Make this Pancake Day the best yet with these vibrant green ricotta-stuffed crêpes topped with spicy, crunchy ’nduja oil.
Use up that ’nduja with more recipes starring the fiery, spreadable sausage.
Ingredients
- 120g plain flour
- 1 medium free-range egg
- Pinch of salt
- 280ml whole milk
- 50g chopped baby spinach leaves
- Knob of butter
For the crispy ’nduja oil
- 1 tbsp extra-virgin olive oil
- 1 tbsp ’nduja
- 2 garlic cloves, sliced
- 1 tbsp pine nuts
- 200g ricotta
Method
- To make the pancake batter, put the flour, pinch of salt, egg, milk and spinach in a blender and whizz until smooth. Cover and rest for at least 15 minutes (or leave in the fridge for up to 12 hours).
- Heat a large frying pan over a medium heat and add a knob of butter to melt. Add a sixth of the pancake batter, swirling the pan to create a thin, even crêpe style pancake. Cook for 1-2 minutes, then loosen the edges with a thin spatula or palette knife and carefully flip. Cook for another minute. Slide the pancake onto a plate and repeat to make 6 pancakes.
- Meanwhile, in another pan, add the olive oil, ’nduja, garlic and pine nuts and fry over a medium heat for 4-5 minutes until aromatic and combined. Divide the ricotta evenly among the 6 pancakes and roll up. Serve the pancakes drizzled with the ’nduja and pine nut oil.
Nutrition
- 561kcals Calories
- 31g (15g saturated) Fat
- 32g Protein
- 36g (4.9g sugars) Carbs
- 2.1g Fibre
- 2.5g Salt
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Reviews
Super simple to make and nice texture. I chose to spread them with garlic and herb cream cheese and chopped jarred red pepper instead of filling with ricotta which worked really well. You can’t overly detect the spinach flavour if you eat them with the nduja oil because it’s quite punchy and masks the flavour but the green looks really appetising. This made the 6 pancakes suggested and was perfect for 3 for a light lunch with salad.
We’re so glad to hear you enjoyed them. Your alternative filling sounds great!
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