200 ml (7 fl oz) milk mixed with 75 ml (3 fl oz) water
50 g (2 oz) butter, melted
200 g (7 oz) baby spinach leaves
4 tomatoes, sliced
400 g (13 oz) mozzarella cheese, sliced
2 tablespoons grated Parmesan cheese
To make the batter, sift the flour and salt into a large bowl. Make a well in the centre and break the eggs into it. Whisk the eggs into the flour and then gradually add a small amount of the milk and water, still whisking.
Whisk half the melted butter into the pancake batter and use the remainder to grease a frying pan. Rub the pan with kitchen paper to take off any excess.
Pour about 2 tablespoons of the batter into the pan and swirl around to completely coat the base. After about 1 minute check that the pancake is cooked underneath and then flip it over to cook the other side for just a few seconds.
Sprinkle half the pancake with some spinach leaves, sliced tomatoes and sliced mozzarella. Fold the other half of the pancake over the filled side and press lightly. Transfer the filled pancake to an ovenproof dish and keep warm.
Repeat with the remaining ingredients. Sprinkle the pancakes with the grated Parmesan and briefly cook under a preheated hot grill until golden. Serve immediately.