Low Carb Spinach And Ricotta Cannelloni

Instructions whisk eggs until tripled in volume. add flour, milk, cream and ½ tsp salt; whisk again. put a knob of butter in a large pancake pan or similar, turn heat on to medium, wait till the butter starts to sizzle then add ⅓ of the egg mix; cook until brown then flip over and cook the other side. repeat twice more, stirring the mixture well before each use. lay the pancakes on a flat plate on top of each other and set aside. in a medium-large frying pan put a splash of olive oil and 40g of the butter, then add the spinach, garlic, ½ tsp salt, and generous sprinkles of cayenne pepper, black pepper, paprika, nutmeg and a light sprinkle of broth granules; cook until no moisture remains in the pan. while the spinach cooks, mix ricotta, ¼ tsp nutmeg, ¼ tsp salt and a pinch of paprika; stir until smooth. as soon as the spinach is cooked, and while still hot, add to it 25g butter, the ricotta mix, all the grated Cheddar and ½ of the Parmesan, mixing well; adjust salt and spices to your taste. spread a generous layer of butter all over the sides and bottom of your oven dish (the one I used measures 28cm x 17cm). cut the stacked pancakes across the middle, so you end up with 6 halves in total. pre-heat oven to 180°C fan (200°C static). spoon ⅙th of the spinach-ricotta mix onto each half pancake and and roll it up (don't worry if you have some broken pancake pieces, just 'patch them up' and you'll be able to roll them once the spinach mix is in place). place the rolls into your oven dish, put slivers of butter on top of each roll then sprinkle remaining Parmesan all over. bake for about 20-25 mins until golden brown.