Two Ways
Savoury pancakes can be just as delicious as sweet ones, maybe more so. These Spinach and Ricotta Pancakes (two ways) are no exception. Filled with an Italian inspired filling these are simple to make and will make a delicious Pancake Day savoury main dish.
However you choose to serve these pancakes you need to start by making the pnackes themselves. Dont be tempted to use a packet mix it really is easy to make them from scratch if you follow my intrcctions in How to Make Pancakes)
Spinach and ricotta pancake filled pancakes
The filling for these pancakes is quick and easy to make. Spinach and ricotta is a classic combination in Italian cooking and it works really well as a filling for pancakes.
To make the filling:
Sauté the onion and then add a little garlic followed by the spinach which is cooked until wilted. Lastly the ricotta, some Parmesan and some seasoning is added to complete the filling. Spoon into the centre of the pancakes and wrap up to enclose.
To Serve:
Serve with a sprinkling of Parmesan. A side salad is a good accompaniment but not essential.
Baked Spinach and Ricotta Pancakes
While these pancakes taste great as they are, they are also delicious served with my Really Easy Tomato Sauce. Which can be served spooned over the pancakes or on the side.
The great thing about serving the pancakes with the tomato sauce is that you can make the filled pancakes and the sauce in advance and then reheat in the oven. The pancakes can be made a couple of days in advance (or longer if frozen), the filling and tomato sauce can also be made in advance. Ideal for serving midweek if you are working or don't have much time in the evenings and of course on Shrove Tuesday- Pancake Day!
Step By Step Spinach and Ricotta Pancakes
Step 1
Cook the onion until soft. Add garlic.
Step 2
Add the spinach, cook until wilted.
Step 3
Add ricotta, Parmesan, seasoning and nutmeg. Mix well.
Step 4
Place the filling in middle of the pancake and fold up one side.
Step 5
Fold over the edges of the pancakes until the filling is enclosed.
Step 6
Place filled pancakes in an ovenproof dish
Step 7
Spoon over tomato sauce and sprinkle with remaining Parmesan. Bake until piping hot. Serve and enjoy!
Spinach and Ricotta Pancakes
Equipment
- shallow frying pan
- baking dish
Ingredients
Really Easy Tomato Sauce (optional)
- 1 tablespoon olive or rapeseed oil
- 1 onion peeled and finely chopped
- 400 g (14oz) can chopped tomatoes
- 1 tablespoon tomato purée (tomato paste)
- 2 teaspoon mixed dried herbs
- salt and pepper to taste
Pancakes
- 100 g (3½oz) plain flour (all purpose)
- 2 eggs
- 300 ml (½pt) milk
- oil for frying
Spinach and Ricotta Filling
- 1 tablespoon olive or rapeseed oil
- 1 small onion sliced
- 1 clove garlic chopped
- 200 g (7oz) baby spinach leaves
- 250 g (9oz) ricotta cheese
- salt and freshly ground black pepper
- ½ teaspoon grated nutmeg
- 6 tablespoon Parmesan cheese grated
Instructions
- First make the tomato sauce if using.
- Make the Pancakes and keep warm.
To Make the filling
- To make the filling, heat 1 tablespoon oil in a large saucepan and cook one small chopped onion gently for about 5 minutes until softened and beginning to colour. Add 1 chopped garlic clove and cook for 1 minute.
- Add 200g (7oz) spinach and cook stirring until just wilted. You may have to add the spinach in batches to fit it in the pan.
- Add 250g (9oz) ricotta cheese, salt, pepper, ½ teaspoon nutmeg and 3 tablespoons of grated Parmesan cheese and mix well.
- Take one pancake and place about ⅛ of the filling in the centre and fold up to enclose. Repeat with the remaining pancakes and filling and serve immediately sprinkled with the remaining Parmesan cheese, with or without the sauce.
To make baked pancakes
- Place the filled pancakes in a shallow ovenproof dish. Spoon the sauce over the top and sprinkle with the remaining cheese. When ready to serve bake in the centre of a preheated oven 180℃ (160℃ fan)/350°F/gas mark 4 for 30 minutes until piping hot.
Notes
Nutrition
Looking for a sweet pancake for dessert, try my Coconut and Banana Pancakes or Pancakes with Roasted Strawberries.
Maureen Henshall says
How many pancakes will this make please?
Jacqueline Bellefontaine says
It makes 8 pancakes which will serve 4 people.
Lesley Garden says
These look delicious, funnily enough my girls and I were talking about savoury pancakes so I’ll be adding these to my list to try.
Kirsty Hijacked By Twins says
Mmmm these pancakes are great all year round. Thank you for sharing with #CookBlogShare x
Jacqueline Bellefontaine says
They are indeed good all year round. We should bring in a pancakes are not just for Pancake day campaign!
Corina Blum says
I love the combination of spinach and ricotta and think it's a great filling for pancakes! I love how you've presented them too.
Jacqueline Bellefontaine says
Thank you Corina.
Nicola says
These look so good and your pictures have made me crave savoury pancakes! I agree that they can be just as delicious as sweet pancakes. What a treat!
Jacqueline Bellefontaine says
Thank you Nicola. If my post has made you crave savoury pancakes then my job is done 🙂
Eb Gargano | Easy Peasy Foodie says
Oh I so agree about how savoury pancakes can be just as delicious as sweet ones. I lived in Paris for a bit and I used to love going to creperies and ordering the savoury galettes. Cheese and mushroom is my favourite! But I love the flavours you've got going on here - kind of cannelloni crossed with pancakes. YUM! Eb x
Jacqueline Bellefontaine says
Cannelloni crossed with pancakes is a great description for this dish Eb
Catherine b says
A great success thank you. Easy and tasty.
Jacqueline Bellefontaine says
Catherine So pleased you liked them.
Jacqueline Bellefontaine says
So pleased you liked them
patrick@looneyforfood.com says
Pinned! This is a must make for me! It has everything I love in it!
Jacqueline Bellefontaine says
Thank you Patrick, all things I love too. Hope you get round to trying them and do let me know what you think
Jo Allison / Jo's Kitchen Larder says
These look so good Jacqui! We are having spinach and ricotta stuffed pasta shells for dinner tomorrow but next time I shall try the filling with pancakes for a change!
Jacqueline Bellefontaine says
I think it works really well but I may be biased:)
Cat | Curly's Cooking says
These look so tasty and such a great idea.
Jacqueline Bellefontaine says
Thank you Cat they really are and I am not keeping these just for pancake day. I shall be making these again. I like the fact that you can prep ahead.
Donna says
We're so boring with our pancakes. The kids and husband have Nutella and I have either jam or banana and syrup! I might try these though, such a good idea! #CookBlogShare
Jacqueline Bellefontaine says
Do give them a go Donna, they are great because they can be made in advance which is always useful. I think they make a great midweek meal for any time of the year.
jenny paulin says
these look delicious Jacqueline. I did not mean to offend your beautiful savoury pancakes with my comment about those Findus crispy ones last night on FB! yours look far more sophisticated and tasty. I like savoury pancakes I must admit x
Jacqueline Bellefontaine says
Not in the least bit offended. I had completely forgotten about those crispy fried ones but when you mentioned it they did look similar. I think these would be rather nice deep fried but sadly that would increase the calorie content somewhat! So I'll stick with them as is as they are very tasty.