spinach & ricotta pancake cannelloni

 

serves 4, 50 mins

125g plain flour
200ml semi-skimmed milk
3 medium eggs
1tsp rapeseed oil
300g frozen spinach, defrosted and drained
250g ricotta
200ml passata with basil
30g Parmesan, grated

Preheat the oven to 180C/160C Fan/Gas 4.

To make the pancake batter, whisk together the flour, milk and 2 of the eggs until smooth.

Heat a small non-stick frying pan. Brush with a little of the oil and pour in a spoonful of the pancake batter. Tilt the pan to cover the base in a thin layer.

Cook for 1-2 mins on each side, until lightly coloured. Move to a plate once cooked and repeat with the remaining oil and batter until you have used up all the mixture (makes 8 pancakes).

In a separate bowl, stir together the spinach, ricotta and remaining egg. Season with pepper.

For each pancake, put a couple of heaped spoonfuls of the spinach mixture on one side and roll up. Repeat with all of the pancakes.

Put the pancake ‘cannelloni’ in an ovenproof dish; cover with the passata and sprinkle with the grated Parmesan.

Bake for 15 mins, or until bubbling. Serve seasoned with freshly ground black pepper.

323g serving, 109kcals