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Ingredients Pancakes (12-13)

  • 2 eggs
  • 1 cup of self raising flour
  • 1 1/2 cup of skimmed milk
  • 1/4 of tsp salt

Tomato sauce

  • 1/2 onion
  • 1 garlic clove
  • 1 chopped tomato tin
  • 1 vegetable stock cube
  • Olive oil, salt and pepper


  • 350-400g frozen spinach
  • 1/2 pepper
  • 1/2 carrot
  • 1 onion
  • 300g ricotta
  • grated nutmeg
  • 4 walnuts
  • 2 garlic cloves
  • olive oil
  • salt, pepper


For the pancakes, whisk the eggs, add the milk and whisk again. Then add the flour, whisk and season with salt and pepper. Put the liquid mix into the fridge to rest for 20 minutes. Once thickened, remove from the fridge. You are now ready to make the pancakes!

In a nonstick and hot frying pan, spray some olive oil cooking spray. Fill a ladle from your mixture and pour in. Tip the pan to and fro so the mixture follows the pan’s features (sometimes it works and sometime it does not).  Put it again in the hob. After a few minutes of heating both sides it will be done. Remove from the pan and allow to rest for later.

For the filling, in a saucepan put the diced onion, carrot, pepper and garlic and lightly fry them with 2 tbsp of olive oil. Meanwhile in another saucepan filled with boiling water, add the frozen spinach and cook it for 10 minutes, drain and save it.

Once the the vegetables are cooked, add the drained spinach and mix it, then add the cheese. Chop the walnuts finely and add them to the mix, finally add some salt and pepper and then grate some nutmeg.

Now you can start making your caneloni, put 1 tbsp of the mix in one of the edges of the pancake and roll it. You also may want to cut the ends to make it neater.

The tomato sauce is very simple, just chop 1/2 of an onion and light fry it with a finely chopped garlic clove in olive oil. Add the tinned tomatoes and simmer for 15 minutes. Once it is cooked blend it.

Place on an oven-proof plate and top with some low fat grated cheese. Stick it in the oven to finish off.