There's no end to the variety of fillings you can put in these classic Italian pancakes: from meaty ragouts to pumpkin, or even sweet fillings like custard and amaretto.

Pancake batter
250-300g spinach, cleaned and washed with any thick stalks removed
60ml double cream
120-150g gorgonzola, broken into pieces
Salt and freshly ground black pepper

For the sauce

250g mascarpone cheese
30g Parmesan cheese, grated
120ml double cream
Salt and freshly ground black pepper

Make four pancakes as above.

To make the sauce, put the mascarpone and Parmesan in a heavy-based pan and bring to boil. Add the cream and season. Simmer for a couple of minutes, then blend in a liquidiser. Return to the pan, and cover with clingfilm to keep warm.

Preheat the oven to 175C/gas mark 4. Cook the spinach briefly in boiling, salted water; drain, then coarsely blend in a food processor; transfer to a pan with the cream; season and cook until thick.

To serve, stir about two-thirds of the gorgonzola into the spinach, lay a quarter of the remaining mix along one edge of a pancake, roll it up and do the same with the rest; heat in the oven for 5-6 minutes.

Heat up the sauce until it's a thick, coating consistency. Lay a pancake on a warmed serving plate, scatter over the rest of the gorgonzola and spoon over the sauce.