Almost like cannelloni, or less spicy enchiladas, these simple savoury pancakes are stuffed with vegetables and pancetta and topped with tomatoes and cheese. I have used high protein buckwheat flour in the batter mix, which adds texture, but they work just as well with plain white flour.

For the pancakes (makes approx 6 large pancakes):

• 50g buckwheat flour
• 60g plain white flour
• 2 eggs
• 300ml milk
• ½ tsp salt

For the topping:

• 400g can chopped tomatoes
• 100g tomato purée
• 2 tsp dried oregano
• 150g grated cheese

For the filling:

• 150g diced, smoked pancetta or chopped ham
• 100g mushrooms, chopped
• 30g butter
• 2 tbsp plain flour
• approx 300ml milk
• 150g mature cheddar cheese, grated

For the pancakes:

There are several stages in this recipe, but each stage is very simple – I tend to make the pancakes first; basically combine the eggs, flour, salt and a little of the milk, then whisk, adding the rest of the milk slowly until you have a smooth batter (add more milk if needed). Pour enough batter into a lightly oiled frying pan and cook for 2 minutes on each side. Slide onto a plate. Make 6-7 pancakes this way and set them aside to cool.

For the filling:

1. Steam the broccoli florets until just soft (approx 3-5 mins).
   Sauté the pancetta cubes in a pan, once these are crisping add the chopped mushrooms.
   Combine with broccoli and leave to one side.
2. Melt the butter in a saucepan, add the flour and cook gently for 2-3 minutes. Then slowly add the milk, waiting for the mixture to thicken before adding more. Once the white sauce is the consistency of cream, gradually add the grated cheese and incorporate into the sauce. Mix in the rest of the ingredients.

To assemble:

1. Place a couple of spoonfuls of the filling along each pancake and roll up into a fat sausage shape. Place the filled pancakes side by side into a baking dish.
2. Preheat the oven to 180°C (Gas 6). Add the tin of chopped tomatoes, tomato purée and oregano to a small pan. Heat and stir for 5 mins until combined, then pour over the stuffed pancakes, top with grated cheese and bake for approximately 20-25 mins until the cheese is golden and bubbling and serve.