Savoury pancake cannelloni with ricotta and spinach

Name: Savoury pancake cannelloni with ricotta and spinach
Total time: 35 min
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; 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

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Pancakes: Mix the flour with the milk and eggs. Season with a pinch of salt. Melt the butter in a pancake pan and add to the flour mixture. Mix to form a smooth

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