Servings | Prep Time |
4servings | 15minutes |
Cook Time |
45minutes |
|
|
Cook’s tips: Make sure you dry the spinach as much as possible after washing, or the pancake filling will be too watery.’ The pancake batter can be made up to a day ahead and kept, covered, in the refrigerator.
Variation: For a vegetarian version, omit the ham, add 50 grams chopped walnuts or toasted pine nuts to the filling and use Italian-style hard cheese in place of Parmesan.
Each serving: 26 g protein, 27 g fat of which 8.5 g saturates, 23.5 g carbohydrate, 7.5 grams fibre, 451 Calories