Riverford Wicked Leeks
Crespolini pancakes recipe image

Print Crespolini pancakes

Stuffed pancakes cooked in a hot oven until the cheese on top is melting and golden brown. These go well with a crisp green salad and a glass of white wine. Use a hard cheese substitute for Parmesan to keep them vegetarian. Makes 8 pancakes. See our basic pancakes mix for a simple recipe.


Quick ideas  


  • 250g finely chopped leftover cooked greens e.g. spinach or chard
  • Small knob of butter
  • 120g Parmesan, grated, & a little extra for grilling
  • A little nutmeg, grated
  • 8 small pancakes
  • 350g ricotta
  • Salt & pepper


  1. Gently warm the greens with the butter in a frying pan. Stir in the Parmesan and a little grated nutmeg. Season.
  2. Spread a little of the greens mixture on each half of the pancakes and the other half with a little ricotta.
  3. Fold the pancakes in half, then into quarters. Put on a grill tray and heat your grill to medium.
  4. Sprinkle a little more Parmesan over the pancakes and grill until the cheese has melted and the pancakes have crisped slightly.
want to cook with fresh ingredients? try one of our award winning veg boxes