CRÊPE CANNELLONI WITH ROOT VEGETABLE STUFFING

Makes 4 For the crêpes: 100g plain flour 1 egg 300ml milk (approx) melted butter, for frying For the filling: 250g celeriac (about 1 quarter), peeled and cut into 1cm cubes 3 medium carrots, peeled and cut into 1cm cubes 2 medium parsnips, peeled and cut into 1cm cubes 1 medium onion, peeled and sliced 2 tbsp olive oil 50g baby spinach leaves 100g mascarpone 1 small bunch chives, chopped 1 tbsp wholegrain mustard Pinch of ground nutmeg 50g parmesan, grated To make the crêpes, mix the flour with a pinch of sugar and salt in a bowl. Make a well in the centre and crack in the egg. Gradually mix the ingredients together, adding enough milk for the batter to have the consistency of double cream. Refrigerate for at least an hour.

Preheat the oven to 200C/Gas Mark 6. Put the celeriac, carrots, parsnips and onion in a baking dish, toss in the oil and season. Cover with foil and bake for 25 minutes. Then remove the foil, stir the vegetables and cook for a further 10-15 minutes until tender.

Heat a 20cm non-stick pan and brush with melted butter. Stir the batter and add more milk if it has thickened. Pour 60-70ml of the batter into the pan and swirl so the mixture covers the base. Cook for 1 minute, loosen around the edge with a spatula, then turn the crêpe over and cook for a further minute. Slide the crêpe out of the pan, then repeat, greasing the pan with butter in between.

Mix the roasted vegetables with the spinach, mascarpone, chives, mustard and nutmeg. Season. Lay the crêpes on a plate and spoon a quarter of the filling down the middle of each one, then roll up and place seam-side down in a baking dish. Scatter with parmesan and dot with butter. Return to the oven for 10 minutes.