Cannelloni

Ingredients

• Milk1 cup
• Flour1 cup
• Eggs4 eggs
• oilas needed
• Grated rumi cheese2 tbsp
• Shakshuka filling or minced meat sauce (see Bab Al-Lahoum)as needed
• tomato sauce for toppingas needed

Allergens (inferred from ingredient names): cereals_gluten, eggs, milk

Nutrition per serving (modelled estimate, not measured): kcal 380, protein 18, fat 20, carbs 30, fiber 2, sugar 5

Original steps

1. Gradually stir the flour into the milk, then beat the eggs and mix them all together well.
2. Prepare a small non-stick pan; place a little oil in a small bowl with a cotton ball to lightly grease the pan once it heats up.
3. Pour one tablespoon of the batter carefully into the pan over low heat, then flip to the other side until golden brown, and place in a large dish.
4. Repeat the process one by one until the entire mixture is used.
5. Fill each crepe with either the Shakshuka filling or the minced meat sauce, leaving the edges unfilled.
6. Roll each crepe tightly like a pencil and arrange them in a baking dish that has been very lightly greased with oil or ghee.
7. Spread tomato sauce over the top of each crepe and sprinkle with the grated cheese.
8. Bake in a medium-heat oven for about 15 minutes so the crepes do not dry out.