Ingredients

• For Pancakes:
• 1.25 cups - milk
• 1 cup - flour
• 1 - egg
• 1.5 tsp - refined oil
• a pinch - salt
• For Stuffing:
• 200 g - paneer, grated
• 2 green chillies, chopped
• 1 bunch - spinach
• 3 tbsp - thick white sauce
• a pinch - nutmeg powder
• a dash - Worcestershire sauce
• salt to taste
• For Topping:
• 3 cups - white sauce
• 3 tbsp - grated cheese

How to Make Cannelloni

• For Pancakes: Sift the flour and salt together. Make a well in the centre.
• Add the oil and break the egg into it.
• Gradually add the milk and mix to make a smooth batter.
• Cover, and keep aside for half an hour.
• Heat a small pan.
• Brush with a little oil and pour a ladleful of batter. Cook over moderate heat until the underside is light brown.
• Flip over and cook the other side.
• Cook pancakes with the rest of the batter the same way.
• For Stuffing:
• Boil the spinach in water for 2 minutes.
• Drain and plunge it in cold water.
• This helps to retain the colour.
• Squeeze the spinach to take out all the water. Chop finely.
• Mix the chopped spinach with paneer, chillies, salt, nutmeg, white sauce and Worcestershire sauce.
• Fill each pancake with stuffing and roll up.
• Grease a 16 cm baking dish and arrange the pancakes.
• Pour the white sauce and top with the cheese.
• Bake in an oven preheated to 375 degree F for 10-15 minutes.
• Garnish with tomatoes serve hot.