Spinach and ricotta pancake cannelloni
- 125g plain flour
- 200ml semi-skimmed milk
- 3 medium eggs
- 1tsp 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 2 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 mins 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 8 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 mins, or until bubbling. Serve seasoned with freshly ground black pepper.