Recipe
Pancake cannelloni
Recipe highlights
Total cooking time:
30 min
Category:
Low Protein Diet - Exchange value 1
Servings:
1
Ingredients
Pre-made low protein pancakes
150g mushrooms
50g chopped onion
25g butter
25g Loprofin Mix
150mls Sno-Pro
1 tsp garlic puree
1 tsp mixed dried herbs
100g grated low protein cheese
Method
- Finely chop the onion and mushrooms.
- In a frying pan, heat the butter and add the onion and mushrooms to the pan.
- Add the Loprofin Mix and stir into the pan.
- Then slowly add the Sno-Pro, stirring so the mixture thickens. Simmer for 5 minutes, adding the dried herbs and garlic puree.
- Spoon the mixture into the middle of the premade low protein pancakes, then roll up the pancakes and place them into an oiled baking dish.
- Repeat until you have used all the mixture.
- Sprinkle over the low protein cheese and bake for 15 minutes in a 170°c oven until the cheese has melted.
- Serve hot straight from the oven.
Chef's tip: You can fill the pancakes with Loprofin veggie bolognese or add other vegetables to the mushroom mixture.
Make ahead and freeze - when ready to eat, you can bake the pancakes in foil from frozen.