(Serves four)

These can be made in advance and put in the oven just before serving.

110 g plain flour
Pinch of salt
2 eggs
250 ml milk
150 g cooked and well drained spinach
500 g bag small frozen cocktail prawns, defrosted
5 tbsp crème fraîche or cream
Salt and pepper
300 ml béchamel sauce

Chopped parsley and six large cooked prawns for garnish

Whisk together the flour, salt, eggs and milk to make a smooth batter, then make eight 20-cm pancakes.

Squeeze as much moisture out of the spinach as possible, then put it into a bowl. Roughly chop the prawns, reserve two tablespoons, and add the rest to the spinach, together with three tablespoons of the crème fraîche.

Mix it all together and season well. Preheat the oven to 200ºC. Lay the pancakes on the work surface and divide the spinach mixture between them. Fold in the sides, then roll the pancakes up and put them into either a buttered shallow baking dish or four individual gratin dishes.

Stir the reserved prawns and the rest of the crème fraîche into the béchamel sauce and pour it evenly over the pancakes. Bake thepancakes in the oven for 20 minutes until brown and bubbling.

Sprinkle with chopped parsley and garnish with the large prawns.