For the pancakes
85g/3oz gluten free plain flour
1 free-range egg
Lactose/dairy free milk, to make a batter
For the filling
150g/5¼oz spinach, cooked, water squeezed out
150g/5¼oz lactose free cream cheese
1 ball mozzarella, sliced
pinch grated nutmeg
Heat the oven to 180C. To make the pancakes, place the gluten free flour in a bowl and whisk in the egg and enough lactose free milk to make a batter.
The batter should be the consistency of double cream.
Heat a little oil in a pancake pan and ladle the batter in, swirling the pan to coat. Cook for 1-2 minutes on each side then remove.
Repeat to make three pancakes. Meanwhile, mix the spinach, lactose free cream cheese, mozzarella and nutmeg in a bowl.
Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure.
Pop into the oven for a further 3 minutes to melt the cheese, then serve with salad.
Recipe adapted from: Good Food