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Spinach and ri­cotta pan­cake can­nel­loni

Evening Telegraph (Late Extra Edition) - - EATING -

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● ● ● 125g plain flour

200ml semi-skimmed milk 3 medium eggs

1 tsp rape­seed oil

300g frozen spinach, de­frosted and drained

250g ri­cotta

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.

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