Another dish from
For the stuffing, combine the cheeses in a food processor and purée, then mix with the spinach in a bowl, seasoning with salt, pepper and a little nutmeg. Refrigerate while you make the pancakes.
Combine the flour and eggs in a mixer then add the water and half the melted butter. Season and set aside. Preheat the oven to its maximum and put your Swiss roll tin into it to heat. Remove and butter lightly, then put a small ladle of the pancake batter in this and tilt to coat evenly. Return to the oven for 3 minutes or until set. Allow to cool a little and then repeat until you have one rectangular pancake per person.
To assemble, divide the stuffing into as many portions as you have pancakes. Lay one pancake with a long edge nearest you. Place a portion of the stuffing formed into a rough cylinder 1 cm in from this leading edge and stopping 1 cm from each end. Roll up the pancake to form a neat cylinder and fold in the ends. Refrigerate until you have made them all. These can be assembled up to a day ahead.
To cook and serve,
© 1996 Alastair Little. All rights reserved.