Buckwheat Pancake Cannelloni
By OcadoLife
Published on 29 November 2021
Our twist on Italian cannelloni swaps out pasta tubes for thin, rolled up pancakes stuffed with a creamy, cheesy mix of spinach, lemon and thyme. Buckwheat isn't wheat at all (it's actually a seed, which can be ground to make flour like we've used here) so is gluten-free, as well as being high in fibre and protein. Time and servings
40 minsTotal time
4Servings
40 minsPrep time
Ingredients
- 6 eggs
- 300 g of buckwheat flour
- 1 tsp of salt
- 400 ml of whole milk
- 800 g of spinach, washed
- 400 g of crème fraîche
- 1 lemon, zested
- 1 small handful of thyme springs, leaves picked
- 200 g of gruyère, beaufort or cheddar, grated
- 1 pinch of nutmeg, grated
- 100 g of butter
Method
Step 1
Beat together 3 of the eggs. Place the flour and salt in a bowl and stir in the eggs. Mix the milk with 200ml water and slowly drizzle into the flour, beating until you have a batter the consistency of single cream. Cover with cling film and place in the fridge for at least 1 hr.Step 2
Meanwhile, make the filling. Put the spinach in a large pan(you will probably have to do half at a time), cover with a lid and place over a medium-high heat for about 5 mins, stirring a few times, until the spinach has collapsed and wilted down. Drain the spinach in a sieve, pushing with the back of a wooden spoon to squeeze out every last drop of liquid that you can. Put the spinach on a board, roughly chop and then transfer to a bowl.Step 3
Whisk the crème fraîche with the remaining 3 eggs, lemon zest, thyme and two-thirds of the cheese. Season with salt, pepper and a generous grating of nutmeg. Mix half of this through the spinach and set aside.Step 4
Preheat oven to 180°C/160°C fan/gas 4. Melt half the butter and stir into the batter. Melt 1tsp of the remaining butter in a heavy-based frying pan over a medium-low heat and, when hot, add one-eighth of the batter. Swirl it around the pan so that it is evenly coated, then allow to cook until bubbles appear on the surface, about 2 mins. Toss the pancake and cook for 1-2 mins on the other side. Continue with the remaining batter to make a stack of pancakes, laying baking parchment between each.Step 5
Spread a couple of spoonfuls of the crème fraîche mix over the base of a small oven dish. Spread one-eighth of the spinach mix along one edge of each pancake, then roll up and place in the oven dish, seam down. Once you have rolled all the pancakes, spoon over the remaining crème fraîche mix, sprinkle over the rest of the cheese and bake for 15-20 mins until golden on top. Leave to cool for a moment before serving with a green salad