1. To make the pancake mixture, sift the flour into a bowl with a pinch of salt. Whisk the egg and then add sufficient milk to make a smooth, thick batter, beating well. Mix in the remaining milk and oil. Lightly brush a nonstick frying pan with oil and make 12 medium-sized pancakes in the usual way.

2. To make the filling with fresh spinach, remove any tough stalks and wash thoroughly, then cook the spinach for 1-2 minutes in a pan with only the water that clings to the leaves. Then drain the spinach thoroughly in a colander and chop it roughly. If using frozen spinach, thaw it and heat it gently in a pan with a small nub of butter.

3. Roughly chop the hazelnuts and cook them in a frying pan over a medium heat in 1 tablespoon of oil for 3 minutes, until they give off an aroma and just start to brown.

4. Crumble the goat's cheese and trim and finely chop the spring onions. Add the cheese and onions to the spinach, along with the hazelnuts, nutmeg, salt and pepper.

5. Mix well together. Spoon a little filling onto each pancake, then roll them up and place in a large, buttered gratin dish.

6. To make the sauce, melt the butter in a saucepan and gradually stir in the flour and mustard powder. Cook for 1 minute, stirring constantly. Add the milk slowly, stirring until smooth. Add the nutmeg, season to taste, and simmer for 2 - 3 minutes until it has thickened.

7. Pour the sauce over the pancakes. Sprinkle with the grated Parmesan cheese and bake in the Oven for 20-30 minutes, until bubbling and golden. Serve immediately.

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