• Main

  • Difficulty: Moderate

Pancake Cannelloni with Purple Sprouting Broccoli and Walnut Pesto

A twist on traditional cannelloni, using pancakes instead of pasta, with purple sprouting broccoli covered in a Quark and walnut pesto running through the middle.

  • Serves 4

  • Preparation 10 mins

  • Cooking 35 mins

Pancake Cannelloni with Purple Sprouting Broccoli and Walnut Pesto New Recipe

Ingredients

For the pancakes
  • 100g plain flour
  • 1 large egg, beaten
  • 300ml semi-skimmed milk
  • 1 tsp vegetable oil, for frying
For the tomato sauce
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 500ml passata
  • 1 tsp dried oregano
  • 1/4 tsp sugar
  • Ground black pepper, to taste
For the filling
  • 2 tsp olive oil
  • 1 shallot, peeled and sliced
  • 300g purple sprouting broccoli, trimmed and cut into thirds
  • 500g Quark
  • Ground black pepper, to taste
For the pesto
  • 1 garlic clove, finely chopped
  • 40g rocket
  • 40g walnuts, roughly chopped
  • 40g Italian-style hard cheese, grated
  • 1 lemon, juice and zest
For the topping
  • 10g walnuts, chopped
  • 30g low-fat Cheddar cheese, grated

Method

  1. Preheat your oven to 180°C/gas mark 5.
  2. To prepare the pancake batter: sieve the flour into a mixing bowl, then make a well in the centre. Add the egg and gradually pour in the milk, whisking with each addition until a smooth batter is achieved. Transfer to a jug and leave to rest until needed.
  3. For the tomato sauce: heat the oil in a saucepan, add the garlic and fry gently for 30 seconds. Pour in the passata. Sprinkle over the dried oregano and sugar, then cover and simmer gently for 10 minutes. Season with black pepper.
  4. Meanwhile heat 2 tsp olive oil in a large frying pan and gently fry the shallot for 3-4 minutes. Add the broccoli and stir-fry for 3 minutes, add a splash of water to the pan. Cover and simmer for 2 minutes, ensuring that the broccoli is just tender. Set aside to cool.
  5. To prepare the pesto: place the garlic, rocket and walnuts into a small food processor and process for a few seconds until everything is roughly chopped. Add the Italian-style hard cheese, lemon zest and juice and mix well until combined. Transfer the pesto to a bowl and gently fold in the Quark.
  6. When the broccoli has cooled, add half to the bowl with the pesto and season well with black pepper, mixing gently to combine.
  7. Heat a 25cm non-stick frying pan and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 minute on each side until golden. Repeat until you have 8 pancakes.
  8. To assemble spread the tomato sauce over the base of an ovenproof dish. Divide the broccoli and pesto mixture between the pancakes, placing the mixture down the centre. Top with the remaining broccoli and roll up like a cylinder. Arrange the filled pancakes on top of the tomato sauce.
  9. Finally sprinkle the walnuts and grated Cheddar cheese over the pancakes and bake in a preheated oven for 20 minutes or until the cheese is bubbling and the filling is piping hot.
Nutrition per serving
  • Calories

    550 kcal

  • Fat

    24g

  • Saturates

    6.4g

  • Protein

    38g

  • Carbs

    39g

  • Sodium

    264mg

  • Sugar

    18g

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