Spinach and Cheese Pancake Cannelloni  V

Not a traditional Cannelloni made with beef mince and pasta, but delicious all the same. It's a great way to use up any left-over cheese

For the Pancakes

400 ml milk

150 ml water

220 g plain flour

4 eggs

4 tbsp butter, melted

Blend all the ingredients, except 1 tbsp of the melted butter, together using an electric, hand mixer.

Add 2tbsp melted butter to the mixture and whisk. Heat a 7in frying pan and brush with melted butter.

Add 1 tbsp of the pancake batter and spread over the surface of the pan, cook for 30 seconds and turn the pancake cook for a further 15 seconds, set aside to cool. Continue making pancakes until all the mixture is used.

For the Bechemel sauce

570 ml milk

50 g butter

35 g plain flour

1 Bay leaf

1/2 tbsp grated nutmeg

65ml double cream

Salt and freshly ground pepper

Preheat the oven to 190C/ gas 5

Place the milk, butter, flour, nutmeg and seasoning into a saucepan over a medium heat. Slowly bring it up to a simmer, stirring continuously, until the sauce has thickened. Simmer for 5 minutes and remove the Bay leaf, add the cream. Season to taste.

For the filling

500 g fresh spinach
1 bunch spring onions, finely sliced

150g ricotta

10g butter
150g blue cheese
60g Parmesan
Freshly grated nutmeg

Salt and freshly ground pepper

Wilt the spinach in the butter and drain

Chop the spinach and add the ricotta, blue cheese, Parmesan and a good grating of nutmeg.

Mix together and season with a little salt and freshly ground pepper.

Add the spring onion and 4 tbsp Bechemel sauce

Spoon some of the mixture onto each pancake, being careful not to overfill, roll up the pancakes to form an oblong shape, lay the rolled pancakes into an oven proof dish, pour over the Bechemel sauce and sprinkle with freshly grated Parmesan cheese.

Bake in the oven for 15-20 minutes until the top is golden brown and bubbling.

Serve hot with salad.