Spinach pancake cannelloni – Food & Home Magazine
These creamy and cheesy spinach pancake cannelloni contain no pasta, but that doesn't make them any less delicious than the traditional Italian dish.
Ingredients
- 300g young spinach, cooked and chopped
- 60g Parmesan, freshly grated, plus extra to sprinkle
- 250g fresh ricotta
- 10ml (2 tsp) ground nutmeg
- salt and freshly ground black pepper, to taste
- 20g (2 tbsp) butter
- blue cheese dressing, to serve
- <h3>Pancakes</h3>
- 250ml (1 cup) milk
- 90g cake flour
- 4 large eggs
- a pinch of salt
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