Pancake Cannelloni


Serves 6-8


For the pancakes:

1 cup cake flour

1 1/2 cups milk

1/3 cup Oat Bran

2 large eggs

1 Tbs vegetable oil

Meat sauce:

Olive oil

1 onion, chopped

2 garlic cloves, crushed

2 tsp oregano (dried or fresh)

500g lean beef mince

2 Tbs tomato paste

60ml red wine

1 tin chopped tomatoes

1 Tbs sugar

Salt and pepper


Creamy Topping:

500g low fat smooth cottage cheese

125ml milk

100g parmesan, grated (plus extra for the top)

Salt and pepper


In bowl, combine flour, milk, eggs, oil, vanilla, and oat bran. Heat a lightly greased pan then spoon in two tablespoons of batter.

Lift and tilt the pan to spread batter around pan. Cook on one side until bubbles form on the surface.

Flip over and cook on the other side for a minute.

Continue to cook pancakes until all the batter is used up.


Heat olive oil in a pan and add onions and sauté until translucent.

Add the garlic, oregano and stir.

Add the mince and cook on high heat until the meat is browned.

Add the tomato paste and red wine and cook until the liquid is reduced.

Add the tomatoes and sugar then season generously and simmer with a lid on for 10 minutes.


Whisk together the cottage cheese, milk, parmesan, salt and pepper.


Preheat oven to 200C.

Fill each pancake with a few tablespoons of the meat filling, then roll up and place into a greased oven dish. Repeat until all the meat sauce is used up.

Spoon over the creamy sauce, then sprinkle with extra parmesan cheese, then bake for 30 minutes until the top is golden and bubbling.