Spinach pancakes

Method

• Pre-heat the oven to 200C/180C Fan/Gas 6. Sift 125g flour and the salt into a bowl. Make a well in the centre, add the eggs and 300ml milk and whisk gently to make a smooth batter.

• Lightly grease a non-stick frying pan with oil and heat until hot. Pour in enough batter to just cover the base thinly, swirling it to cover.

• Cook until the base is lightly coloured, then flip over with a fish slice and cook the other side. Put on a plate. Repeat, greasing the pan when necessary, until you've used up all the batter.

• Wash the spinach in cold water, then drain. Stir-fry for 3-4 minutes until cooked. Tip into a colander and press with the back of a wooden spoon to extract as much liquid as possible. Then squeeze with your hands to get more out.

• Melt the butter in a pan and stir in the rest of the flour. Cook, stirring, for a minute. Remove from the heat and gradually whisk in the rest of the milk until thickened. Simmer for 1 minute.

• Add the nutmeg and season. Set aside a little of the cheeses, then add the rest to the sauce with the spinach. Split between the pancakes, rolling them up.

• Put in an ovenproof dish, scatter on the tomatoes and reserved cheese. Season with black pepper and cook in the oven for 10 minutes.