Prepared by Chef Anthony Muasya of The Grove
The Grove's Stuffed Cannelloni
Ingredients
Crepes: 4
Spinach sauteed in butter
salt and black pepper: 1 cup
Grilled tomato slices: 12
Grated cheddar: 0.5 cups
Oregano: 1 Tbsp
Instructions
- Place the spinach in the crêpes and roll into a tube taking care not to tear the crêpe
- Spread the tomatoes across the roll
- Sprinkle on the grated cheddar cheese and the oreWgano
- Put under the grill for 10 minutes at medium heat
