This recipe is a lighter version of regular cannelloni. It’s really simple and instead of using pasta tubes, you make pancakes and fill them like a fajita before baking. If you’ve not had savoury pancakes, hold on to your hat because you’re going to love this!
Ingredients for 4 servings
|300g||extra lean beef mince|
|600g||chopped tomatoes, blended until smooth|
|1||garlic clove, chopped or crushed|
|300ml||semi skimmed milk|
|20g||fresh basil leaves|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Take a medium frying pan, put it on a medium heat and add the olive oil.
- Add the minced beef and brown it until it’s cooked through being sure to break up any large clumps of meat.
- Add the crushed garlic to the pan.
- Give the mixture a good stir and cook for about a minute.
- Pour in the blended tomatoes along with the pinch of sugar and the water.
- Bring the sauce to a rapid boil with a lid on as you don’t want to lose too much liquid volume and reduce it to a gentle simmer for 20-30 minutes minutes.
- When you’re happy with the thickness of the sauce, add the fresh basil and season the sauce to taste.
- Leave the sauce on a low simmer while you make your pancakes.
- Place the flour, eggs and milk into a large bowl and beat until smooth.
- Put a small frying pan onto a medium heat and add a few sprays of the oil.
- When warm add just 2 tablespoons of batter – the first pancake always is terrible so why waste too much batter!
- Discard this first pancake and add a little more spray oil to the pan and add enough batter for 1 pancake.
- Flip or carefully turn with a spatula when the first side is ready.
- Repeat until you’ve used all your batter.
- Preheat your oven to 190°C fan/400°F.
- Take an oven proof dish and spread a little sauce around the bottom of it.
- Place a pancake onto a chopping board, spread sauce around the pancake, add a piece of ham and a little of the grated mozzarella.
- Roll the pancake and place it folded edge down into the oven proof dish.
- Repeat until you’ve used all your pancakes and filled your oven proof dish.
- Spoon sauce across the centre of the pancakes and then sprinkle the top with the remaining mozzarella.
- Bake until the mozzarella is a lovely golden brown colour.
- Make sure your mince is extra lean, less than 5% of fat per 100g.
- Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of tomatoes.