Very much like pancake canelloni, but with a twist. These can be made a day ahead, but without coating in the tomato sauce. Coat with the sauce just before baking.
- 6 eggs
- 500 ml milk
- 50 g melted butter (not hot)
- 250 g flour (plain)
- 1⁄8 teaspoon nutmeg
- salt and pepper
- 500 g ricotta cheese
- 1⁄4 cup parmesan cheese
- 100 g spinach (cooked and squeezed)
- 1 egg yolk
- 1 kg tomato
- 1⁄2 cup fresh basil leaf
- 3 tablespoons olive oil
- 1 liter bechamel sauce
- To make pancakes: Place the milk and the eggs in a blender and mix briefly. Add the flour, nutmeg and melted butter and mix BRIEFLY once more. Do not over mix or else the mixture will have too many bubbles. Should this happen let it rest for half an hour before using. Season with salt and pepper.
- Using a frying pan, or crepe pan of about 20-22 cm in diameter brush with butter and start making the pancakes. I use about a quarter cup mixture for each pancake. Grease the pan between each pancake.
- For the filling: Mix the ricotta, parmesan, egg, chopped spinach, salt, pepper and a pinch of nutmeg.
- Tomato 'Spring' Sauce: Peel and remove the seeds from the tomato, place in a blender with 5 basil leaves,1 tbsp olive oil salt and pepper.
- Fill the pancakes with the ricotta mixture and roll up like canelloni.Cut each rolled up pancake into 4 slices, each slice will be left with a loose pancake end. Stuff this end into the bottom to stop the ricotta from leaking out, they should look like little cups. Place in a buttered lasagna dish, open side up.
- Pour sauce, besciamelle on and around the panzerotti, dust with more parmesan cheese and bake at 200°C for 20 minutes.