Unlike their traditional Italian cousins, these spinach pancake cannelloni do not contain pasta. Instead, use quick and easy pancakes to construct this flavourful dish, full of earthy spinach and cheesy goodness. Perfect for brunch, it’s filling and delicious.
Spinach pancake cannelloni
- 300g young spinach, cooked and chopped
- 60g Parmesan, freshly grated, plus extra to sprinkle
- 250g fresh ricotta
- 10ml (2 tsp) ground nutmeg
- salt and freshly ground black pepper, to taste
- 20g (2 tbsp) butter
- blue cheese dressing, to serve
- 250ml (1 cup) milk
- 90g cake flour
- 4 large eggs
- a pinch of salt
To make the pancakes, mix the milk, flour, one egg and salt until well combined. Cover and leave to rest for 20 minutes.
Heat a small non-stick frying pan and pour in enough of the milk mixture to lightly cover the pan. Cook for a few seconds then turn over and cook the other side. Stack and continue until all of the milk mixture has been used.
Mix the spinach, Parmesan, ricotta, nutmeg and season. Preheat the oven to 180°C.
Place two pancakes diagonally opposite in a loaf pan and set aside. Fill the rest of the pancakes with the spinach mixture and roll to form a cigar. Place neatly into the pan and stack.
Mix the butter and remaining egg and pour over the pancakes. Sprinkle with extra Parmesan and bake for 30 minutes. Remove, slice, drizzle with the dressing and serve.
To drink: A Sauvignon Blanc/Semillon blend offers grassy notes that complement the spinach.
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