Pancake Cannelloni with Cottage Cheese and pinach
by Editorial Staff
Pancakes with cottage cheese and spinach are prepared according to the cannelloni principle – rolls of spring rolls are baked with béchamel sauce and cheese.
Cook: 15 minutes
Servings: 3
Ingredients
- Thin pancakes – 6 pcs.
- Soft cottage cheese (not dry) – 300 g
- Chicken egg C2 (small) – 1 pc.
- Fresh spinach – 1/2 bunch
- Hard cheese – 30 g
- Salt to taste
- Ground black pepper – to taste
For the béchamel sauce:
- Butter – 1 tbsp
- Wheat flour – 1 tbsp
- Milk – 250 ml
- Ground nutmeg – 1 pinch
- Ground black pepper – 1 pinch
- Salt to taste
Directions
- Ingredients for making pancake cannelloni.
- Wash spinach, dry, and chop finely. Grind cottage cheese with egg. Pepper to taste.
- Add chopped spinach to the curd, mix well. Put the filling on the edge of the pancake. Roll up the pancake with a straw. Thus, roll up all the filled pancakes. Trim the edges of the stuffed pancakes evenly.
- Prepare the béchamel sauce. Heat oil in a skillet or saucepan. Add flour and stir quickly. Pour in milk, continuing to stir vigorously so that no lumps form.
- Season the bechamel sauce with salt and spices in the process. Cook the béchamel sauce until thick, stirring continuously, then remove it from the heat. Put a little béchamel sauce on the bottom of the baking dish.
- Put in the pancake cannelloni pan close to each other. Spread the remaining sauce evenly over the pancakes and put the stuffed pancakes with the sauce in an oven preheated to 180 degrees for 15 minutes.
- Meanwhile, grate the cheese. 3-4 minutes before the end of cooking, sprinkle the baked pancakes with grated cheese and put them in the oven again.
Remove the dish from the oven.
- Let the dish cool for 1-2 minutes and serve. Pancake cannelloni with cottage cheese and spinach are ready.
Enjoy your meal!
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