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.
This recipe is from Delia's Vegetarian Collection. Serves 4-6
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.
You will also need a solid 7 inch (18cm) frying pan, some greaseproof paper, and a well-buttered dish measuring 9 x 9 x 2 inches (23 x 23 x 5 cm)
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More Delia's Vegetarian Collection recipes
Perfecting pancake Cannelloni
Hi Lindsay - re: pancake cannelloni with spinach & 4 cheeses -
1. How far in advance can i make the pancakes and the best way to store them in the fridge?
2. How far in advance can i make the spinach and cheese filling to store in the fridge? [ was a little concerned that the spinach filling may not ‘behave’ for too long ?]
3. If i assemble the whole dish in advance ie: pre-cooking - how long would that be ok for in the fridge [ if ok i guess it would be best to put the sauce on top just before cooking?]
Doubling up the pancake cannelloni
Hi Lindsey - I wish to double up on the Pancake Cannelloni with Spinach and Four Cheeses recipe ie: for 12 people