Swiss chard and sweetcorn crespelle with goat’s cheese

Crespelle is the Italian name for these delicate, yet simple, light pancakes flavoured with sweetcorn, filled with a creamy chard and nut filling and baked in the oven until slightly crispy. The pancakes can be made a day in advance, then kept wrapped in clingfilm. To reheat, wrap them in tinfoil and place in the oven at 190°C/375°F/gas mark 5 for 10-15 minutes.