Spicy Crespelle (Pancakes)

Note - there's no need to worry about anything going cold during the preparation of the pancakes and filling as they are baked in the oven at 200C/fan 180C/gas 6

1. Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth. Pour into a jug.

Heat a 25cm/10in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Pour a little of the batter into the pan and immediately tilt the pan to spread the batter evenly over the base. Cook for 2mins or until the base is golden brown. Flip with a spatula and cook for a further 1-2mins until the base is cooked. Make another 3 pancakes in the same way and set aside.

For the filling, heat the oil in a medium pan, add the onion and sauté until soft - about 5 mins. Add the garlic, then watercress. Cover with a lid and cook for 4mins or until the leaves are wilted.

Tip into a bowl and mix in the Cheddar and Gruyere, half the Parmesan, nutmeg and pepper to taste.

Lay the pancakes out and divide the filling between them spooning it into the middle of each. Fold the sides over the filling, then roll up the pancakes. Place seam side down in a lightly greased ovenproof dish. Bake for 20 mins while making the sauce.

For the sauce, heat the oil over a moderate heat and add the onion and chilli. Cook with a lid on for 3 mins, stirring occasionally, then reduce the heat. Add the garlic and cook for a further 2 mins before adding the tomatoes. Break up the tomatoes (or use chopped) and combine in the pepper and basil. Allow to simmer gently, lid off, until the pancakes have baked.

Serve the pancakes and spoon the sauce over the top, then add more grated Parmesan to finish. Serve with a green salad.