Ingredients

• 1 large free-range egg
• 50g/1¾oz plain flour
• pinch salt
• 100ml/3½fl oz milk
• knob of butter
• for frying
• 150g/5½oz ricotta
• large handful baby spinach
• finely shredded
• good grating fresh nutmeg
• ½ lemon
• juice only
• salt and freshly ground black pepper

Directions

• To make the pancake batter
• place the eggs
• flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
• Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
• Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg.
• Season well and squeeze over the lemon juice. Roll up to serve.