Pancake Cannelloni with Spinach and Four Cheeses recipe | Delia Smith

Ingredients

• 110g plain flour
• pinch salt
• 2 large eggs
• 200ml milk mixed with 75ml water
• 50g butter, melted
• 570ml milk
• 50g butter
• 30g plain flour
• 1 bay leaf
• good grating of fresh nutmeg
• 65ml double cream
• salt and freshly milled black pepper
• 450g young leaf spinach
• 10g butter
• 150g ricotta
• 150g Gorgonzola or Cashel blue, crumbled
• 60g parmesan, grated
• whole nutmeg
• 1 bunch spring onions, finely sliced (including the green parts)
• freshly milled black pepper
• 110g mozzarella, grated
• 40g parmesan, grated