Pancake Cannelloni with
Spinach and Three Cheeses
We have long
been able to buy ready-made pancakes and
that’s fantastic for those who have neither the inclination
or the skill to make them. Trouble is, until now, there have been no savoury
ones on offer - supermarket pancakes, bought by ‘buyers’ not by cooks, tend to
contain sugar,
so that cuts out 50% of ways to use them. Now, thank heavens, some supermarkets
are selling splendid lacy thin pancakes - the
real thing. So my advice is to put in an order for your freezer and any time
you wish to make a fast savoury or sweet
pancake recipe they are at your service. The following savoury version is a
winner.
Serves : 2
Ingredients:
1 x Pack 6 Hand Cooked Pancakes
1 x 300g Tub
Fresh Ready-Made Cheese Sauce
FOR THE FILLING:
1 x 225g Bag
Pre-Washed Young Leaf Spinach
½oz / 10g Butter
Half a 150g Mozzarella
Cheese, cut into small cubes (reserving the other half, see below)
3oz / 75g Gorgonzola
Piccante, crumbled
1oz / 25g
Ready-Grated Parmesan
Whole Nutmeg
4 Spring
Onions, finely chopped
Salt and Freshly
Ground Black Pepper
FOR THE TOPPING:
The Other Half
of the 150g Mozzarella
Cheese, cut into small cubes
½oz / 10g
Ready-Grated Parmesan
Instructions:
1.
Pre-heat
the oven to Gas Mark 6 / 400ºF / 200ºC.
2.
First,
place the spinach
in a large saucepan with the butter and cook for 2 –
3 minutes, tossing it around until it wilts and collapses (or microwave it
according to instructions).
3.
Either
way, drain the spinach
in a colander, squeezing it hard to get rid of the excess juice, and transfer
it to a bowl.
4.
Now
roughly chop it, add half of the mozzarella, the Gorgonzola and parmesan, along with
a good grating of nutmeg
and a seasoning of salt
and pepper, and mix
well.
5.
Stir in
the chopped spring
onions (including the green parts) and 2 tablespoons of the cheese
sauce, stirring well.
6.
Now
microwave the pancakes according to the instructions on the packet to soften
them, which makes them easier to roll up
(alternatively, heat them briefly in a non-stick frying pan).
7.
Then lay
out 1 pancake on a work surface and place 2 tablespoons of the filling on it,
then roll it up, tucking in the edges.
8.
Do the
same with the rest of the pancakes, arranging them as you go in a well-buttered
dish (approximately 7½ inches / 19cm square) and scatter the rest of the mozzarella all over
them.
9.
Pour the
remaining sauce
over the top, spreading it right up to the edges, and finally, sprinkle over
the parmesan.
10.
Bake on
the highest shelf in the oven for 25 – 30 minutes, until the top is brown and
the sauce is bubbling.
11.
All it
then needs is a green salad.
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