Spinach florentine pancakes

Method

1. Add the milk, eggs, spinach and basil to a large jug, then whizz until smooth using a stick blender. Add the flour and salt, then whizz again until smooth. Rest in the fridge for 20 minutes (see Be A Better Cook, above).
2. Once the batter has rested, heat the oven to 220ºC/200ºC fan/gas 7 and put a large frying pan over a high heat, then add the oil. Swirl it around to ensure the pan base is fully covered, then pour about a sixth of the batter into the centre and swirl around quickly to get a thin, even layer. Cook for a minute or so, then flip using a palette knife or fish slice. Cook on the other side for 30 seconds, then transfer to a large oven tray. Repeat with the next pancake.
3. Scatter one sixth of the mozzarella over each pancake, leaving a gap in the centre, then crack an egg into each gap. Drape 2 slices of ham around each egg white, then fold the 4 pancake sides over to create a square (like a galette). Carefully transfer to the oven and cook for a few minutes until the egg whites have firmed but the yolk remains runny. It’s best to bake 2 on a tray while continuing to make 2 more pancakes on another tray, like a conveyor belt. Serve with salt, pepper and little basil leaves to garnish.
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