Spinach and ricotta pancake cannelloni
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● ● ● 125g plain flour
200ml semi-skimmed milk 3 medium eggs
1 tsp rapeseed oil
300g frozen spinach, defrosted and drained
200ml passata with basil
30g Parmesan, grated
PREHEAT the oven to 180C/160C fan/ Gas 4.
To make the pancake batter, whisk together the flour, milk and two of the eggs until smooth.
Heat a small nonstick frying pan. Brush with a little of the oil and pour in a spoonful of the pancake batter.
Tilt the pan to cover the base in a thin layer.
Cook for 1-2 minutes on each side, until lightly coloured.
Move to a plate once cooked and repeat with the remaining oil and batter until you have used up all the mixture (makes eight pancakes).
In a separate bowl, stir together the spinach, ricotta and remaining egg. Season with pepper.
For each pancake, put a couple of heaped spoonfuls of the spinach mixture on one side and roll up. Repeat with all of the pancakes.
Put the pancake “cannelloni” in an ovenproof dish, cover with the passata and sprinkle with the grated Parmesan.
Bake for 15 minutes, or until bubbling.
Serve seasoned with freshly-ground black pepper.
Courtesy of Asda.