Dough
1½ cups whole milk (375 ml)
2 eggs
1 teaspoon refined salt
4 tablespoons of Soya Sunflower Oil (60 ml)
1½ cups whole wheat flour (185 g)
Soya Sunflower Oil, to grease the pan
Filling
1 tablespoon of Soya Sunflower Oil (15 ml)
1 clove of chopped garlic
½ bundle of ruffled spinach
3 cups crumbled ricotta (400 g)
Salt and black pepper to taste
Finishing
1 cup (250 ml)
Tomato sauce
4 tablespoons grated parmesan cheese (40 g)
Basil leaves
Dough: beat all the ingredients in a blender until you get a smooth, fluid dough. Brush a medium non-stick frying pan with oil. Heat over medium heat, add a ladle of batter and spread. When it starts to bubble on the surface, turn it over and cook the other side. Set aside and repeat the process until the batter is used up.
Filling: in a pan, heat the oil and sauté the garlic. Add the spinach and cook until it wilts. Add the ricotta and season with salt and black pepper.
Finishing: fill the pancakes and roll them up. Put some tomato sauce in the bottom of a baking dish and place the pancakes in it. Cover with the remaining sauce, sprinkle over the Parmesan and bake in the oven (180 °C) until the cheese is golden brown. Garnish with basil and serve.
