IOW Tomato Pancakes Stuffed with Ricotta, Spinach and Mozzarella

• 100 g plain flour
• 2 large eggs
• 150 ml milk
• 100 ml Isle of Wight Tomato Passata
• 1 tbsp olive oil
• 1/2 tsp salt
• Freshly ground black pepper
• 250 g ricotta
• 1 garlic clove, chopped
• 150 g spinach (fresh or frozen and well-drained)
• 150 g mozzarella, grated or torn
• 25 g parmesan (optional, but excellent)
• Salt & black pepper

Heat oven to 200°C (180°C fan). Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes until soft and caramelised.

Whisk flour and salt in a bowl. Add eggs and whisk to a thick paste. Gradually whisk in the milk until smooth. Whisk in the tomato passata and olive oil. Season with pepper. The batter should be the consistency of double cream - add a splash of milk if needed. Rest for 15–20 minutes.

Heat a non-stick frying pan over medium heat and lightly oil. Pour in a ladle of batter, swirl to coat thinly. Cook 1-1 1/2 minutes per side until set and lightly golden. Stack on a plate and repeat.

Wilt the spinach in a pan with a tiny splash of water; squeeze out excess liquid.

In a bowl, mix: Ricotta, roasted garlic Spinach, Mozzarella, Parmesan (if using). Season with salt, pepper, and a pinch of nutmeg.

Add a spoonful of the filling to the corner of each crepe and fold into quarter to form a parcel. Add to a roasting tray and sprinkle with extra cheese. Return to the oven and bake uncovered for 20–25 minutes until bubbling and the cheese is fully melted and lightly golden.