Recipe: Pancake cannelloni

By Grant Allen

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Use whatever ingredients that take your fancy in pancake cannelloni. Photo / Janna Dixon
Use whatever ingredients that take your fancy in pancake cannelloni. Photo / Janna Dixon

1 Make pancakes.

2 Roast small vine tomatoes (leaving the tomatoes on the vine) coated with olive oil and a good seasoning of salt and pepper. You could also sprinkle balsamic vinegar or throw in a few stalks of basil for added flavour.

3 Make your favourite white sauce, season well and mix in freshly grated parmesan or tasty cheese.

4 Make a filling. I mixed fresh ricotta, wilted spinach and chopped through some roasted tomato, adding some more parmesan. (You could use any manner of things - poached chicken strips with mushrooms, smoked fish with blanched celery and hard boiled egg, a lasagne-type meat sauce.)

5 If the filling needs binding together, do so with the cheesy white sauce.

6 Roll the pancakes around your filling and sit them in a baking dish. Smooth over the sauce, sprinkle over some more grated cheese and bake in a moderate oven until heated through and the sauce is bubbly.

One whole roll may look a bit rustic on the plate, so to serve cut the cannelloni in half to expose the contents.

- Herald on Sunday

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