TO DRINK: Dalla Cia Chardonnay 2009, a yeasty, flinty wine, well-balanced with a low acidity.
Parmesan pancakes stuffed with ham,leeks and mozzarella
- 100g cake flour
- 100g Parmesan, finely grated
- 2,5ml (½ tsp) salt
- 2 large eggs, lightly beaten
- 250ml (1 cup) milk
- 180ml (¾ cup) water
- 20ml (4 tsp) olive oil
- sunflower oil, for frying
- 8 slices cooked ham, halved
- 4 leeks, cut lengthways and blanched
- 1 packet baby spinach, blanched
- 200g mozzarella, grated
- 125ml (½ cup) Pecorino, finely grated
- 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped
For the pancakes, sift the flour, Parmesan and salt into a mixing bowl and make a well in the centre. Pour in the eggs, milk and water and beat with a wooden spoon until smooth. Strain into a pouring jug. Stir in the olive oil and leave to rest for 20 minutes.
Rub a little sunflower oil on an 18cm non-stick frying pan and heat the pan over medium heat. Pour in a little pancake batter and rotate the pan so that the batter is evenly distributed. Cook for about 30 seconds, flip and cook the other side for 10 seconds. Transfer the pancake to a covered plate. Repeat for the rest of the batter.
Preheat the oven to 200°C.
Lay the pancakes out and place a slice of ham on each. Divide the leeks, spinach and mozzarella between the pancakes. Neatly roll them up, transfer to a baking dish and sprinkle with the Pecorino. Bake until hot and bubbling, about 20 minutes. Serve hot, sprinkled with the parsley.