125g plain flour
1 free range egg
300ml skimmed milk
175g cooked spinach, blanched and drained.
1 red pepper, de-seeded and chopped
75g soft cheese
4 spring onions, finely chopped
60g cashew nuts
Salt and pepper
Sift flour into a blender. Add the egg and milk. Blend until smooth.
Add the spinach and blend again.
Heat oil and gently fry the red pepper until soft. Take off heat and allow to cool.
Combine red pepper with soft cheese, spring onions and cashew nuts. Season with salt and pepper.
Brush a frying pan with oil. Heat and add a ladle-full of pancake batter. Cook and turn to cook evenly on other side. Keep warm and repeat for remaining pancakes.
Fill the pancakes with the cheese mixture. Roll them up and place them in a baking dish. Cut the mozzarella into cubes and scatter over the top.
Bake at 180C/ Gas 4 for about 15 minutes.