h4. Making the pancakes
# Cut the potatoes and celeriac into cubes. Place in boiling water for 12-15 minutes, or until tender.
# Quickly steam the spinach, squeeze out any excess water and chop finely. Add to the potatoes and celeriac and mash until smooth.
# Place in a clean pan for a few seconds to dry out. Allow to cool before adding the flour, eggs, cream and milk.
# Beat thoroughly until smooth and then add lots of salt and pepper.
# Spread the mixture with a pallet knife onto baking sheets (sized approximately 30cm by 25cm) lined with baking parchment. Aim for a thickness of between 1/2 and 3/4 cm depending on the consistency of your mixture.
# Cook for 10-12 minutes in an oven at 160°c.
# After cooling the pancakes can be rolled as below or stored between sheets of greaseproof paper in the fridge until required.
h4. Filling the pancakes
# Still on the baking sheets cut the sheet into two lengthways to form two rectangles and then spread with cream cheese. Lay a strip of red peppers down the length of each, season and add a line of rocket.
# Then carefully roll up as tightly as possible using the baking parchment to help form a neat roll.
# The rolls will keep happily overnight in the refrigerator.
# To serve slice across the roll into rounds and present as you wish.