I learned to make these pancakes during a cooking class in Valle Camonica, are rustic and with the strong taste of buckwheat, I only have made a few small changes, such as replacing the “mountain” cheese with the soft cheese “crescenza”, which I like a lot and makes them softer.
Ingredients. For the pancakes: 150 grams of buckwheat flour, 200 ml milk, 100 ml of water, 2 tablespoons olive oil, 1 whole egg, two pinches of salt (enough dough for about 12-14 pancakes) For filling: 300 gr of boiled and squeezed spinach , 250 g of soft cheese “crescenza”, 2 tablespoons of grated Parmesan cheese, 2 shallots, olive oil, salt.
Beat the egg in a bowl, combine flour, milk, water, oil and salt and mix with a whisk vigorously so as to obtain a smooth batter without lumps. Leave the batter at least one hour at room temperature.
In the meantime, prepare the filling: Boil the greens in salt water for a few minutes, drain, squeeze and chop. Finely chop the shallots and cook over low heat in a pan with a tablespoon of olive oil for a few minutes, add a few tablespoons of water to complete the cooking. Then add the herbs and leave to flavor for 10 minutes, adding, if necessary, a pinch of salt. Allow to cool and mix with the crescenza cheese and parmesan cheese.
Prepare the pancakes: I use an electric pan, which is immersed in the dough turning it upside down (I can ….. very thin crepes that I could not do using the pan to put on the fire)
Fill the pancakes placing about 2 tablespoons of filling on the pancake. I shut it rolling up to the” cannelloni”. Bake at 180 degrees for about 15 min in a baking dish greased with oil. Sprinkle the pancakes with grated parmesan cheese or with a light bechamel sauce
