Sift the flour and salt into a bowl and make a small well in the center. Break in the egg and whisk, adding in the milk slowly until you have a smooth batter. Finally, whisk in 25g melted butter. Heat a large non stick pan with a little extra Flora Cuisine and fry the pancakes, a ladleful at a time for a minute or so on each side. You can use the pancakes immediately, or wrap them up in cling film and freeze them to use at a later stage. Next, continue by preparing the spicy tomato salsa. Mix together all of the salsa ingredients in a bowl and chill for 30 minutes. Meanwhile you can prepare the pancake filling. Heat the Flora Cuisine in a pan and gently fry the leeks for 4-5 minutes, or until softened. Place into a bowl along with the smoked cheese, thyme, sage, peas and ricotta to the bowl of leeks and mix together until well combined. Spread about three tablespoons of the filling over one pancake. Roll up the bottom, then the two sides; roll the pancake upwards to form a cylindrical shape like a spring roll. Repeat with the remaining filling and pancakes. Dredge each pancake roll in flour, then dip into the beaten egg and roll in the polenta to coat. Heat a drizzle of oil in a frying pan and fry the pancake rolls for 3-4 minutes on each side, or until golden-brown all over. Place the pancakes into the oven to cook for 10 minutes. To serve, arrange the pancake rolls on serving plates with the salsa in small bowls alongside for dipping.