Cannelloni with Buffalo Mozzarella and Caramelised Onions

Tasty spelt pancakes, filled with caramelised onions and melting mozzarella cheese make a deliciously different kind of cannelloni from Frank Bordoni
By Frank Bordoni
Cannelloni with Buffalo Mozzarella and Caramelised Onions
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the pancakes

  • 3 eggs
  • 450 g spelt flour
  • 750 ml skimmed milk
  • 1 tbsp grated parmesan
  • 3 tsp olive oil

For the filling

  • 3 tbsp olive oil
  • 2 cloves garlic
  • 10 large onions, finely sliced
  • 1 tbsp balsamic vinegar
  • 250 g buffalo mozzarella, roughly broken
  • 1 tbsp grated parmesan
  • rocket salad, to serve


1. For the pancake batter, place the eggs, flour, milk, cheese and 1 tablespoon of olive in a food processor. Blend together until it becomes a smooth batter. Set aside.

2. Heat the olive oil in a large frying pan, add the onions and garlic and cook for 5 minutes.

3. Add the balsamic vinegar and continue cooking for 15 minutes over a moderate heat until softened and caramelised - all the liquid should have evaporated.

4. Preheat the oven to 200C/gas 6. While the onions are cooking, heat a drizzle of oil in a frying pan and make 8 pancakes with the batter.

5. Take the pancakes and place a generous amount of the onion mixture on each.

6. Scatter over pieces of fresh mozzarella and season to taste. Roll into sausage shapes and place on a baking sheet. Sprinkle with Parmesan cheese and bake for 5 minutes, until hot and golden. Serve straight away with a crisp rocket salad.

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