Pancake Cannelloni

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 12 -14 crepes
• 8 ounces bolognese sauce
• 3 ounces grated mozzarella cheese
• 1 1/2 ounces plain flour
• 15 fluid ounces cold milk
• freshly grated nutmeg
• salt & freshly ground black pepper
• 1 1/2 ounces parmesan cheese, freshly grated
• 1 tablespoon olive oil

Recipe

• 1 preheat the oven to 200c or 400 degrees f.
• 2 make the béchamel sauce by the all-in-one method.
• 3 that means to add everything (except the mozzarella) to a saucepan and whisk over a medium heat till smooth and thickened.
• 4 continue to cook gently for 5 minutes, whisking now and then to prevent it sticking.
• 5 now lay the pancakes out and place an equal quantity (about 1 heaped tbsp) of cold bolognese sauce on each one and roll it up, folding in the edges.
• 6 next lay the pancakes in an ovenproof dish side by side with the ends tucked up underneath.
• 7 sprinkle over the grated mozzarella.
• 8 pour the bechamel sauce over the top to give an even covering.
• 9 finally sprinkle over the grated parmesan and oil and place the dish on a high shelf in the oven for 30 minutes or until the surface is golden and the sauce bubbling.