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Home > Recipes > Pancake cannelloni

Pancake cannelloni

Grant Allen

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Pancake cannelloni

Photo by Janna Dixon

No ratings yet

Ingredients

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

Filling

1 bunch Spinach, wilted & chopped
1 Ricotta cheese
1 Parmesan cheese, grated

Directions

  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. 
  3. You could also sprinkle balsamic vinegar or throw in a few stalks of basil for added flavour.
  4. Make your favourite white sauce, season well and mix in freshly grated parmesan or tasty cheese.
  5. 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.)
  6. If the filling needs binding together, do so with the cheesy white sauce.
  7. Roll the pancakes around your filling and sit them in a baking dish. 
  8. Smooth over the sauce, sprinkle over some more grated cheese and bake in a moderate oven until heated through and the sauce is bubbly.
  9. One whole roll may look a bit rustic on the plate, so to serve cut the cannelloni in half to expose the contents.
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https://www.eatwell.co.nz/recipe/8095/Pancake-cannelloni/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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