Pancakes with bacon stuffing

by Elizabeth
(Healthy Eating Made Easy)

Make 8 pancakes.

For the filling, snip up 4 rashers of lean back bacon, removing fat, and brown in a little olive oil. Add one bunch of chopped spring onions (scallions)and cook for a few moments.

Add 300g washed and well-drained baby spinach to the pan and cook until the spinach wilts down. Tip contents of pan into a colander and press well to remove moisture.

In a bowl, mix 150g low fat cream cheese with herbs with 150g cottage cheese. Stir in the spinach mixture.

Spread one-eighth of the mixture on to a pancake, roll up and place in an oven-proof dish. Repeat with all pancakes. Pour over some warmed passata, mixed with canned tomatoes if you wish, as a tomato sauce (optional), or simply scatter over some grated Parmesan cheese.

Bake at 180C (gas 4) until bubbling and browned - around 30 minutes, serve with salad.

Enough for 4.