Cannelloni With an English Touch

A community recipe by barbarann

Not tested or verified by Nigella.com

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Introduction

It can be made in bulk and put in the deep freeze.My family love it so it's easy to pull out and eat.

Ingredients

Serves: 25

For the Pancakes

2 cups flour
2 eggs
1 milk

For the White Sauce

½ cup flour
2 tablespoons margarine
1 milk
9 ounces chopped mushrooms
9 ounces chopped ham

For the Topping

18 ounces cream
5 ounces Parmesan cheese

Method

Cannelloni With an English Touch is a community recipe submitted by barbarann and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix flour, eggs and milk to very thin pancakes.

Place little oil in an egg pan and make very thin pancakes.

Put margarine, flour and milk into jug and place in microwave and cook until thick, beating every few minutes so it does not go lumpy.

Add mushrooms and ham to white sauce.The sauce must be thick. Season.

Place one tablespoon onto each pancake and roll up.

Put into baking dish and pour over the cream, sprinkle the parmesan. Bake in oven at 180 for -+1/2 hour,util the cannelloni is brown and cream piping hot.

Additional Information

Keep in deep freeze without the cream and cheese. In my family this is a starter. You can substitute the mushrooms and ham with asparagus and prawns or anything else. Pancakes must be thin. White sauce must be thick.

Makes about 25 cannelloni