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Pancake cannelloni

Herald on Sunday

Photo by Janna Dixon

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4	Vine ripened tomatoes
4	Pancakes
1	Olive oil
1 handful	Fresh basil
1	White sauce
1	Parmesan cheese, grated or tasty cheese
1	Balsamic

Make pancakes.
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.
Make your favourite white sauce, season well and mix in freshly grated parmesan or tasty cheese.
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.)
If the filling needs binding together, do so with the cheesy white sauce.
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.