SPINACH AND RICOTTA PANCAKES

Serves 4. These tasty pancakes combine strong mediterranean flavours for a light, but satisfying meal. Not keen on roasted peppers and ricotta cheese? Substitute them for low fat cream cheese and sliced smoked salmon - pure decandence!

Ingredients
175g fresh spinach
100g wholemeal flour
A pinch of salt
300ml skimmed milk
1 egg
1 tbsp olive oil
200g ricotta cheese
2 red peppers

• De-seed the peppers, brush with olive oil and place until the grill then leave to one side. Once cool, cut into chunks
• Turn the oven on a very low heat
• Wash the spinach, remove the stalks and then cook in a large saucepan for 3 minutes until tender
• Drain the spinach in a colander and remove any remaining water by pushing down gently with a wooden spoon
• Finely chop the spinach
• Put the flour and salt in a bowl
• Make a well in the middle and add the egg and half the milk
• Beat vigorously with a whisk, bringing the flour into the middle
• Add the spinach and remaining milk and whisk until smooth
• Heat a little oil in a frying pan and pour in an eighth of the batter
• Cook the pancake on one side until golden brown, turn (tossing optional!) and cook the other side
• Place the pancake on a piece of greaseproof paper and put in the bottom of the oven while you cook the other 7 pancakes (stacking as you go)
• Divide the ricotta cheese and grilled peppers between the pancakes and fold into wraps

Kcal per serving: 258