Ingredients

• 200g/7oz plain flour
• sifted
• plus extra for dredging
• pinch salt
• 4 free-range eggs
• 400ml/14fl oz milk
• 150ml/5½fl oz water
• 100g/3½oz butter
• melted
• vegetable oil
• for frying
• 2 free-range eggs
• beaten
• 125g/4½oz polenta (cornmeal)
• 50g/2oz butter
• 250g/9oz leeks
• sliced into rounds
• 150g/5½oz smoked cheese
• grated
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 100g/3½oz frozen peas
• 100g/3½oz ricotta
• 1 red onion
• peeled
• chopped
• 1 cucumber
• chopped
• 12 cherry tomatoes
• chopped
• 200ml/7fl oz tomato passata
• 1 red chilli
• finely chopped
• 50ml/2fl oz sherry vinegar

Directions

• For the pancakes
• sift the flour and salt into a large bowl and make a well in the centre. Break the eggs into the well
• then gradually mix the eggs into the flour with a fork. Gradually add the milk and water to the mixture
• whisking continuously
• until the mixture is smooth and has the texture of double cream. Finally
• whisk in the butter.
• Heat a drizzle of the oil in a 18cm/7in non-stick frying pan over a high heat until smoking
• then turn the heat down to medium. Spoon in about two tablespoons of the pancake batter into the pan
• swirling it around to evenly coat the bottom of the pan.
• Cook for about 30 seconds
• then flip the pancake over and cook for a further 15-20 seconds
• or until cooked through. Place the pancake onto a plate lined with greaseproof paper
• then place another layer of greaseproof paper on top. Repeat the cooking process with the remaining pancake batter
• adding more oil to the pan if necessary
• and making sure each pancake sits between two layers of greaseproof paper to prevent them from sticking to each other. Set aside.
• Preheat the oven to 180C/350F/Gas 4.
• For the filling
• melt the butter in a pan until foaming
• then gently fry the leeks for 4-5 minutes
• or until softened. Drain well
• then place into a bowl.
• Add the smoked cheese
• thyme
• sage
• peas and ricotta to the bowl of leeks and mix together until well combined.
• Spread about three tablespoons of the filling over one pancake. Roll up the bottom
• then the two sides; roll the pancake upwards to form a cylindrical shape like a spring roll. Repeat with the remaining filling and pancakes.
• Dredge each pancake roll in flour
• then dip into the beaten egg and roll in the polenta to coat.
• Heat a drizzle of oil in a frying pan and fry the pancake rolls for 3-4 minutes on each side
• or until golden-brown all over. Place the pancakes into the oven to cook for 10-12 minutes
• or until heated through. Set aside.
• For the salsa
• mix together all of the salsa ingredients in a bowl.
• To serve
• arrange the pancake rolls on serving plates with the salsa in small bowls alongside for dipping.