METHOD

Pancakes

• Mix all the pancake ingredients together, and then place it in the fridge for 15 – 20 minutes.
• Pour a little oil into a pan. If you think the oil is hot, add a little bit of dough to test. If it is hot enough, it will begin to bake in the oil.
• Add enough batter into the pan so that the bottom is completely covered, but try to keep the pancake as thin as possible.
• When the pancake on the top does not look moist (after about 2 – 3 minutes) try the bottom of the pancake with an egg lifter. If it does not want to come loose, leave it for a minute and then try again. Use an egg lifter to turn the pancake, it’s the easiest.

Corned beef

• Chop the onions and green pepper.
• Fry in a frying pan until the onions are caramelised.
• Open the bully beef tin, chop it into small pieces and add to the fried onions and mix well.

White sauce

• Melt the butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown.
• Gradually stir in the milk and continue cooking over low heat, stirring constantly, until the sauce begins to thicken.
• Season with salt, pepper, cheese and mustard.

Cannelloni

• Fill each pancake with the onion and bully beef mixture.
• Roll and place in an oven dish.
• Pour over the white sauce.
• Garnish with cheese and parsley.
• Place in a hot oven until golden brown and serve with your favourite salad.