Easy to make and even easier to eat, this is our go-to eat from the pantry recipe when we need to make a quick meal from what is lying around the house. It tastes amazing, is a guaranteed way to get greens into my kids, and is fun and quick to make, too!
To make the galettes: whisk all the ingredients together until completely combined. Should be a thin batter, pouring consistency. Heat a knob of butter or coconut oil in a frying or crepe pan and pour in a ladleful of pancake batter, swirling the pan until the batter reaches the edges of the pan and covers the whole of it as thinly as possible. Allow to cook for 1-2 mins, then flip and cook the other side for 1 min until browned lightly on both sides. Set aside on a plate and repeat with the remaining batter.
Preheat the oven to 180C/350F/gas 4. To make the filling, blitz all the ingredients in a food processor until smooth, or mix by hand until combined. Scoop a heaped tablespoon of the filling into the centre of each pancake, then fold the top and bottom end over slightly and roll the pancake from the left to the right until you have a completely contained filling in a rolled up pancake.
Repeat with the rest of the filling and pancakes, placing them seam side down into a large casserole or roasting dish. Cover with a thin layer of passata or chopped tomatoes and sprinkle with a generous helping of grated cheese. Season and bake for 15-20 mins, until the pancakes have crisped up slightly on their edges, the cheese is melted and the sauce is bubbling. Serve hot, ideally with a peppery salad like rocket, watercress or lamb's lettuce.
*you can find my 20 minute ricotta recipe here