PANCAKE CANNELLONI
Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining.
Provided by Miriam Nice
Categories Dinner, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.
- Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
- Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.
Nutrition Facts : Calories 548 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium
PANCAKE CANNELLONI WITH SPINACH AND FOUR CHEESES
Pancakes make brilliant cannelloni - lighter, I think, than pasta. The cannelloni can also be served as a starter in individual heatproof gratin dishes with two pancakes per person, in which case bake them for 20 minutes only. Vegetarians may like to know you can buy a parmesan 'style' cheese from Bookham and Harrison Farms Ltd.
Categories Easy Entertaining Italian recipes Starters
Yield Serves 4-6
Number Of Ingredients 22
Steps:
- First of all, make the pancakes as described in the Basic Pancakes recipe below, but no need to have sugar or lemon to serve. These pancakes should be thicker so use 2 tablespoons (ie 4 dessertspoons) of batter for each pancake. You should end up with 12-14 pancakes. If you haven't made pancakes before, you can watch how to in our Cookery School Video on the right. Now make the sauce by placing the milk, butter, flour and bay leaf in a saucepan and bring everything up to simmering point, whisking all the time until the sauce has thickened. Season it with salt, pepper and a good grating of nutmeg. Then turn it down to its lowest setting and let the sauce simmer for 2 minutes, and remove it from the heat before stirring in the cream. Meanwhile, cook the spinach by placing it in a large saucepan with the butter and cooking it briefly for 1-2 minutes, tossing it around until it wilts and collapses down, then drain it in a colander and squeeze it hard to get rid of all the excess juice. Pre-heat the oven to gas mark 6, 400F (200C) Now place the spinach in a bowl, chop it roughly with a knife and then add the ricotta, Gogonzola, parmesan and a grating of the nutmeg. Mix everything together, seasoning with pepper, but no salt, as the cheeses can be quite salty. Next, add the chopped spring onions and 4 or 5 tablespoons of the sauce. Then lay a pancake out and place a tablespoon of the filling on to it, then roll it up, tucking in the edges and repeat this with the remaining pancakes. Lay the filled pancakes side by side in the baking dish and scatter the mozzarella all over them. Next, pour over the sauce. Finally, sprinkle the parmesan over the surface. Then bake the cannelloni on the highest shelf of the oven for 25-30 minutes until the top is brown and sauce is bubbling.
FLUFFY PANCAKES
Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.
Provided by kris
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 32.7 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 8.6 g
PANCAKE CANNELLONI
Delia Smith said on one of her shows that it is traditional in some parts of Italy to make stuffed cannelloni with pancakes instead of pasta. All you need are some crepes (which can be made ahead of time and frozen until needed) and some of your favourite bolognaise sauce. I would use a thick and chunky one, with lots of meat and vegetables.
Provided by Sackville
Categories European
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C or 400 degrees F.
- Make the béchamel sauce by the all-in-one method.
- That means to add everything (except the mozzarella) to a saucepan and whisk over a medium heat till smooth and thickened.
- Continue to cook gently for 5 minutes, whisking now and then to prevent it sticking.
- Now lay the pancakes out and place an equal quantity (about 1 heaped tbsp) of cold bolognese sauce on each one and roll it up, folding in the edges.
- Next lay the pancakes in an ovenproof dish side by side with the ends tucked up underneath.
- Sprinkle over the grated mozzarella.
- Pour the bechamel sauce over the top to give an even covering.
- Finally sprinkle over the grated parmesan and oil and place the dish on a high shelf in the oven for 30 minutes or until the surface is golden and the sauce bubbling.
Nutrition Facts : Calories 338.1, Fat 20.6, SaturatedFat 10.3, Cholesterol 56.2, Sodium 469.6, Carbohydrate 19.7, Fiber 0.4, Sugar 0.5, Protein 18.3
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