Instructions: Sift the flour and salt into a bowl.

Make a well in the centre and add the eggs oil and milk.

Beat until smooth then stir in the water.

Cover and chill for 1 to 2 hours.

Lightly oil an 18cm frying pan and place over moderate heat.

When hot pour in just enough batter to cover the base.

When the pancake is set and the underside lightly browned turn and briefly cook the other side.

Repeat with the remaining batter making 8 pancakes.

Mix the filling ingredients together seasoning liberally with nutmeg salt and pepper.

Divide between the pancakes roll up loosely and arrange in a buttered ovenproof dish.

Dot with the butter sprinkle with the Parmesan cheese and pour in the stock.

Bake in a preheated moderately hot oven 200 degrees C (400 degrees F) Gas Mark 6 for about 20 minutes until golden.

Serve immediately.

Serves 4

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