Makes 4
150g fresh spinach, washed, tougher stalks removed
4 medium eggs
100g gram flour
Sea salt and freshly ground black pepper
Rapeseed or sunflower oil, for frying
1 Put the spinach in a large saucepan with a little water, or just the water clinging to the leaves from washing. Cover, put over a medium-high heat and bring to a simmer. Cook for a few minutes until all the spinach has wilted, then transfer to a colander and leave to drain and cool.
2 When the spinach is cold, squeeze out all the liquid with your hands. Chop the spinach fairly finely.
3 Put the eggs in a large bowl and beat together. Beat in the gram flour until you have a smooth paste, then add the chopped spinach and season generously with salt and pepper. Stir well, then add enough water (50-75ml) to form a loose batter with a just pourable texture like double cream.
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4 Heat a large, non-stick frying pan over a medium heat and add a thin film of oil. When hot, pour a quarter of the spinach mixture into the centre of the pan. Use the back of a spoon to spread the mixture carefully into an even disc, about 20cm in diameter. Cook gently for a couple of minutes, then use a thin-edged spatula to loosen the pancake in the pan. You should see that the wrap is set on the base but not browned. Flip over. Cook for another minute or so, just to seal the second side. Transfer to a plate to cool and repeat with the remaining mixture.
5 These pancakes are best eaten as soon as they are cool. Fill generously with tasty bits and pieces, such as shredded lettuce, olives and hard-boiled egg, or shredded cold meat with chutney or mayonnaise.
Recipe extracted from River Cottage Light & Easy: Healthy Recipes for Everyday by Hugh Fearnley-Whittingstall, published by Bloomsbury on September 11 and available from the Times bookshop for £22.50 (RRP £25), free p&p, on 0845 2712134; timesbooks.co.uk