Sift the flour and salt into a suitable bowl and pour the bran into the sieve. Mix the water, yogurt, egg and oil. Gradually add the flour, stirring throughout. Mix in the spinach and season with pepper and nutmeg (freshly grated).
For the filling, heat oil in a saucepan and sauté scallions until translucent. Remove with a slotted spoon and drain on paper towels. Stir through ricotta, yogurt and half of the Gruyère. Stir in egg, cashews and parsley. Season with salt and cayenne pepper.
Heat a small, heavy skillet lightly coated with oil. Pour in 3-4 tablespoons pancake batter and swirl the skillet so the batter covers the bottom. Toast for about 3 minutes, until bubbles form in the center. Turn and toast the other side
Toast for 2 min until lightly browned. Slide the pancake onto a heated plate, cover with foil and keep warm until all pancakes are done. There is enough batter for 8-12 pancakes.
Spread a small amount of filling on each pancake and fold in half twice. Pour the rest of the filling into the opening. 5.
Grease a shallow ovenproof dish and arrange the pancakes in a single layer. Sprinkle the remaining cheese on top and bake in the heated oven. 180 °C /gas mark 4 for about 15 min. Bring to the table hot, garnish with lemon quarters and coriander sprigs.
A light lunch or dinner that can be accompanied by a
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