‘Pannelloni’ – easy cheesy pancake cannelloni

wpid-storageemulated10OLYMPUSOI0000032.jpg.jpgI always try to eat savoury then sweet pancakes on pancake day – so, cannelloni made with pancakes instead of pasta.

These are dead simple to make. Starting with making two pancakes per person – Delia’s is a winner.

Make up a ragu or bolognese sauce – or make sure there’s some in the freezer. Or use a favourite jar of sauce to make this super easy.

For a veggie filling I mixed a goat’s cheese with chives, parsley, lemon zest and peas. Wilting some spinach to go with ricotta and a scrape of nutmeg would have worked too.

There’s a lot of flavour in these two fillings so I’m keeping the sauce simple – a quick cheese sauce.

Cheesy pancake cannelloni

Fill the pancakes and roll them up – tuck them together into a baking dish. Pour over the sauce and sprinkle over some extra grated cheese – no such thing as too much cheese.

Bake in a hot oven at 200 degC for about 20 minutes until golden on top. Serve up with a big green salad.

Then make more pancakes – that jar of Nutella isn’t going to eat itself.

 

Thanks to Sainsbury’s for providing pancake kit and ingredients for me to try.

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Categories: Baking, Leftovers, Speedy, Student, Veggie, Winter

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