Serves 2-4
  • 100g (4oz) plain flour - sieved
  • Pinch salt
  • 1 egg – beaten
  • 300ml ( ½ pint) milk
  • Sunflower oil for frying

  • 1x 250g tub ricotta
  • 6 -8 sun dried tomatoes – chopped
  • 100g (4oz) grated lighter mature cheddar (reserve 1 handful to sprinkle on top)
  • ½ courgette – washed and cut into cubes
  • 1 small red onion – peeled and chopped
  • Handful basil leaves- torn 
  • Salt & pepper
  • Pre heat oven to 190oc, 375of, gas mark 5.
  1. Place the flour and salt into a bowl, gradually whisk in the eggs and milk to make a smooth batter.
  2. To make the filling mash the ricotta until smooth,and add the sun dried tomatoes. Fry the onion and courgette in a small frying pan until soft and add to the ricotta mixture. Add half the cheddar and the basil,season to taste.
  3. To make the pancakes, heat a small amount of oil in a medium frying pan, pour in enough batter to just cover the bottom of the pan..Cook on 1 side for about 30-45 seconds until golden brown, then flip over to cook the other side for another 30-45 seconds until golden brown. Tip out onto a plate and repeat this with the rest of the batter putting a piece of baking parchment between each pancake to stop them sticking together.
  4. Oil a shallow ovenproof dish. Divide the filling between the pancakes, and roll them up. Sit them in the oiled dish, brush with a little more oil and sprinkle with the rest of the cheese. Cook in the oven for approx 15 minutes until heated through and golden brown. Serve at once with a green salad.