Italian Panzerotti

"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."
photo by PetsRus photo by PetsRus
photo by PetsRus
photo by PetsRus photo by PetsRus
Ready In:
1hr 5mins




  • 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.

Questions & Replies

  1. Where does the tomato sauce go please, as there is no mention. Thank you in advance


  1. An interesting recipe that was also fun to make! I halved the recipe, it still made a lot and it is also very rich, but I knew that when I looked at the recipe. If I would make any changes then I would season the tomato sauce, it lacked something. Thanks for posting!


I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="" border="0" alt="Photobucket"> <img src=""> <embed src="" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>
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