Savoury pancake cannelloni with ricotta and spinach | Greenpan

Ingredients

• 160g/5.6 oz flour
• 400ml/14 fl oz milk
• 2 eggs
• 30g/1 oz butter
• Pinch of salt
• 1 tablespoon olive oil
• 2 onions, finely chopped
• 2 cloves of garlic, minced
• 800g/1.7 lbs can of peeled tomatoes
• 1 pack of cherry tomatoes, halved
• A few fresh basil leaves, coarsely chopped
• Salt and pepper
• 250g/8.8 oz spinach, washed and coarsely chopped
• 500g/1.1 lbs ricotta
• 1 clove of garlic, minced
• 100g/3.5 oz grated Parmesan
• 1 tablespoon basil, finely chopped
• Nutmeg
• 150g/5.2 oz buffalo mozzarella, sliced
• A few basil leaves