For the spinach ricotta pancakes, first prepare the pancake batter.
Whisk the eggs, flour, milk, mineral water, salt and nutmeg into a smooth batter. Let it swell for half an hour. Melt butter in a pan and fry pancakes in batches until golden brown on both sides.
Grate Parmesan cheese. Wash spinach leaves, dry in a salad spinner, heat in a saucepan in a little butter, remove and puree. Stir in ricotta and parmesan, then mix in chives and parsley.Season with salt, pepper and nutmeg and then blend everything well. Spread the mixture on the pancakes and fold them.
Serve the spinach and ricotta pancakes.
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