1. To assemble the pancakes, mix together the spinach, ricotta and breadcrumbs in a bowl. Place one pancake on the work surface, lay two slices of smoked salmon on it then spoon an eighth of the mixture across the salmon like a sausage. Roll the pancakes up then repeat with the remaining pancakes, salmon and filling. At this point they can be stored in the fridge, covered, for a few days.

2. To serve, heat the oven to 180C fan-forced, get a baking dish and rub the inside with butter and have some melted butter ready. Chop each pancake into three or four and stand them on end in the dish. Brush the tops with melted butter and bake for about 25-30 minutes, or until crisp and golden on top and piping hot. Serve with freshly ground black pepper, grilled tomatoes, watercress and horseradish sauce.

See Dan Lepard's plain thin pancake recipe here