Spinach Cannelloni

Spinach Cannelloni

Ingredients for Crepes

• Flour 8 oz
• Eggs 3
• Milk 8 oz
• Water 8 fl oz
• Oil 2 fl oz

Ingredients for Filling

• Spinach, chopped 3 bunches
• Mushrooms, thinly sliced 6
• Onion ½ small
• Milk 2 cups
• Bay leaf 1
• Unsalted butter 3 tablespoons
• Flour 5 teaspoons
• Mustard powder 1/2 teaspoon
• Garlic 1 clove
• White pepper powder 1/2 teaspoon
• Nutmeg powder
• a pinch
• Egg yolk 1
• Parmesan cheese, grated 1 tablespoon
• Fresh bread crumbs 1 tablespoon

Method

• Mix flour eggs and milk and whisk add oil water and make a smooth batter for thin crepes, let stand for a while and then heat a crepe pan, brush with oil or butter and cook a ladle-full of crepe batter, for a minute on each side and then layer on a plate with greaseproof paper in between so they don’t stick. Put the onion with milk and bay leaf in a pan and bring to a boil slowly. Strain and set aside. Melt half the butter in a pan, remove from heat and add five teaspoons of flour. Cook over low heat for two minutes. Again remove from heat and stir in mustard powder. Gradually add the hot milk and whisk till it is smooth.
• Return to the heat and simmer for ten minutes stirring all the while till the sauce coats the back of a spoon. Remove from heat, cover and keep aside. Melt the remaining butter over low heat and cook garlic till soft taking care that the color does not change. Add spinach and mushrooms, cover and cook over moderate heat till the leaves wilt. 
• Season with salt, pepper powder and nutmeg. Drain excess water. Add egg yolk, half the parmesan cheese and enough white sauce to bind it all together. Lay the crepes on a board. Spoon the filling along the centre of each crepe and roll. Place in a buttered ovenproof dish and pour the remaining sauce over. Sprinkle the remaining parmesan cheese mixed with breadcrumbs over the top evenly. Bake for twenty to twenty five minutes till the top is golden brown.