Whisk the water, sugar, glucose & cocoa together, then bring to a boil. Remove from the heat, then add the rum and chocolate, and stir until dissolved. Keep warm.
Mix everything except the eggs and butter together well, then whisk in the eggs & butter.
Heat a non-stick pan on a medium heat, dot with a touch of butter, and add a small ladleful of the mix. Cook till a spotted brown on one side, then flip, and cook for 30 seconds more. Repeat until the mix is used up.
Bring the cream to a simmer, then add all the other ingredients and mix together well.
Layer up the pancakes with the filling divided equally between each layer. If not using immediately, keep chilled, but warm in a 180C oven for five minutes before serving. When ready, pour the warmed chocolate sauce over the stack.
Copyright Jacob Kenedy
For the stuffing, combine the cheeses in a food processor and purée, then combine mix with the spinach in a bowl. Then season with salt, pepper and a little nutmeg, and refrigerate while you make the pancakes.
Combine the flour and eggs in a mixer then add the water and half the melted butter. Season and set aside. Preheat the oven to its maximum and put your Swiss roll tin into it to heat. Remove and butter lightly, then put a small ladle of the pancake batter in this and tilt to coat evenly. Return to the oven for 3 minutes or until set. Allow to cool a little and then repeat until you have one rectangular pancake per person.
To assemble, divide the stuffing into as many portions as you have pancakes. Lay one pancake with a long edge nearest you. Place a portion of the stuffing formed into a rough cylinder 1 cm in from this leading edge and stopping 1 cm from each end. Roll up the pancake to form a neat cylinder and fold in the ends. Refrigerate until you have made them all. These can be assembled up to a day ahead.
To cook and serve, preheat the oven to 180°C/350°F/Gas 4. Melt the butter, and use a little to butter a large gratin dish. Cut the pancake rolls into 2 cm deep cylinders and arrange these packed tightly in the gratin dish. Pour the remaining melted butter on top, and pour a few drops of water into the base of the dish to help prevent sticking and burning. Dust lightly with grated Parmesan, and bake, loosely covered, for 15 minutes or until a tested centrally placed cylinder is hot in the middle. These stuffed pancakes can also be reheated as cannelloni, left whole and baked in a tray with béchamel sauce and a rich tomato sauce.
Copyright Alastair Little
Like our Italian crespelle recipes? Check out these other 5 delicious healthy Italian recipes.