SPINACH & RICOTA PANCAKE CANNELLONI

For the pancakes 4 eggs 1 tsp salt 1,5ℓ water 1 cup sunflower oil 4 cups cake flour 1 tbsp white vinegar 4 tsp baking powder For the filling 400g fresh spinach, with stalks trimmed off 250g ricotta cheese For the white sauce 2 tbsp butter or margarine 2 tbsp cake flour 1 cup milk ¼ tsp salt 1 cup cheddar cheese, grated › Using an electric beater, mix the eggs, salt, water and oil well. Slowly add the flour and vinegar to the mixture and add the baking powder last. Heat a bit of sunflower oil in a non-stick pan and spoon some of the pancake mixture into it (thinly enough to just cover the bottom of the pan). Fry it on one side for about a minute (until many bubbles appear on the surface) before turning it over to fry it for another minute or so until golden brown. Turn this pancake out onto a plate and repeat the process with the rest of the batter until you have a stack of pancakes.

› Roughly chop the spinach into small strips and steam it in a little bit of water in a pot until wilted. Add the ricotta and mix.

› Place a strip of the spinach and ricotta mix down the middle of each pancake before rolling them (be careful not to use too much filling). Pack the filled pancakes tightly in a casserole dish.

› Now to make the white sauce. In a small pot, melt the butter or marg before adding the flour. Mix the two until you get a thick consistency (without lumps) – this is called a roux. Add the milk slowly while continuously stirring with a whisk. You should have a watery white liquid once the milk is completely mixed in. Continue stirring the sauce until it thickens. Pour it over the pancakes, and sprinkle the grated cheese on top. Cook for approximately 30 minutes at 180°C, or until the cheese is melted and light brown.