Canelones de carne – beef and chard pancake cannelloni

Name: Canelones de carne – beef and chard pancake cannelloni
Total time: 1 h 40 min
Cuisine: Uruguayan
Ingredients: 150 g plain flour, for the pancakes; 350 ml milk, for the pancakes; 2 eggs, for the pancakes; 1 tbsp butter, for frying; 500 g swiss chard; 3 tbsp rapeseed oil; 1 yellow onion, finely chopped; 1 bell pepper, finely chopped; 1 clove garlic, chopped; 500 g beef mince; 1 egg, for the filling; 80 g grated cheese; 400 g crushed tomatoes; 1 tsp oregano; 3 tbsp butter, for the white sauce; 3 tbsp plain flour, for the white sauce; 600 ml milk, for the white sauce; nutmeg, to taste; salt, to taste; black pepper, to taste

Home-made pancakes filled with minced beef and Swiss chard, covered with tomato sauce and white sauce and baked under grated cheese. A Sunday favourite, also made with shop-bought cannelloni sheets or a chicken filling.

1 h 40Time
1 h 18Hands-on
4Portions
51 gprotein per portion
910kcal per portion

Contains: Gluten, Milk protein, Lactose, Egg

Ingredients for 4 portions

150 gPlain flour, for the pancakes
350 mlMilk, for the pancakes
2Eggs, for the pancakes
1 tbspButter, for frying
500 gSwiss chard
3 tbspRapeseed oil
1Yellow onion, finely chopped
1Bell pepper, finely chopped
1 cloveGarlic, chopped
500 gBeef mince
1Egg, for the filling
80 gGrated cheese
400 gCrushed tomatoes
1 tspOregano
3 tbspButter, for the white sauce
3 tbspPlain flour, for the white sauce
600 mlMilk, for the white sauce
to tasteNutmeg
to tasteSalt
to tasteBlack pepper

Method

Whisk the flour, milk and eggs into a smooth pancake batter.
Leave the batter to rest for 15 minutes.
Wash the chard, cut away the thickest stalks and boil the leaves in salted water for 3 minutes. Drain, squeeze out the water and chop finely.
Heat 2 tbsp of the oil in a large frying pan and fry the onion, pepper and garlic for 5 minutes. Add the mince and brown it over a high heat, breaking it up, until no longer pink. Stir in the chard, season with salt and pepper and leave to cool slightly.
Heat a frying pan of about 20 cm and grease it with a little butter. Pour in a small ladleful of batter and tilt the pan to coat the base. Cook the pancake for about 1 minute a side. Repeat until you have 12 pancakes.
Simmer the crushed tomatoes with the rest of the oil, the oregano and a little salt in a saucepan for 10 minutes, until thick.
Meanwhile, make the white sauce: melt the butter in a saucepan, whisk in the flour and add the milk a little at a time, whisking. Simmer for 5 minutes until thickened and season with salt and nutmeg.
Heat the oven to 200 °C. Mix the filling with the egg, half the cheese and 4 tbsp of the white sauce.
Spread a little tomato sauce over the base of an ovenproof dish. Put 2 tbsp of filling on each pancake, roll it up and lay the rolls snugly in the dish.
Pour over the rest of the tomato sauce and the white sauce and sprinkle with the remaining cheese.
Bake in the middle of the oven for 20 minutes, until golden and bubbling.

Canelones de carne – beef and chard pancake cannelloni

Ingredients for 4 portions

Method

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