Corned Beef Pancake Cannelloni — Comfort Food, Reimagined

I’ll admit it upfront: bully beef has never been my favourite. But this dish changed my mind entirely. Tender pancakes rolled around caramelised onion and rich corned beef, smothered in a silky mustard-cheese sauce and baked until golden — it’s the kind of comfort food that makes you go back for seconds, then ask who’s finishing the leftovers.

Got leftover pancakes sitting in the fridge, or a tin of corned beef at the back of the pantry? This cannelloni turns simple, humble ingredients into something genuinely special. Soft pancakes stand in for pasta, cradling a savoury onion and bully beef filling, all finished with a creamy, cheesy white sauce that bakes up bubbling and golden.

Sometimes the best dishes come from reinventing what’s already in your kitchen. This cannelloni swaps traditional pasta sheets for delicate pancakes, layering caramelised onion, pepper and corned beef beneath a luxurious mustard-cheese béchamel. Rustic, hearty, and deceptively elegant — a weeknight classic worth dressing up.

Ingredients:

For the Cannelloni:

• 1 tin Bully Beef (Corned Beef)
• 10 ready-made pancakes
• 1 to 2 green peppers
• 2 large onions
• Sunflower oil

Basic Pancake Recipe:

• 1 cup flour
• 2 ml salt
• 2 extra-large eggs, beaten
• 150 ml water
• 200 ml milk

White Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• Salt
• White or black pepper
• 1 cup grated cheese
• 1 teaspoon mustard
• Parsley, to sprinkle
• Optional: 2 tablespoons cream (for a richer sauce)

Method:

1. Pancakes: Mix flour, salt, eggs, water and milk. Rest in fridge 15–20 min. Cook thin pancakes in a lightly oiled pan, 2–3 min per side, flipping when the bottom releases easily.
2. Filling: Sauté chopped onion and green pepper until caramelised. Stir in chopped bully beef.
3. White Sauce: Melt butter, whisk in flour, cook 2 min (don’t brown). Gradually whisk in milk until thickened. Season with salt, pepper, cheese and mustard.
4. Assemble & Bake: Fill pancakes with the beef mixture, roll, place in an oven dish. Pour over white sauce, top with cheese and parsley. Bake until golden brown. Serve with salad.

Enjoy the cannelloni! 🍽️

Easy Bully Beef Cannelloni Recipe with Creamy Cheese Sauce

Irene Muller

I wasn't a bully beef fan… until this. Bold claim, better bite

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner, lunch

Cuisine Global

Servings 5

Ingredients

  

For the Cannelloni:

• 1 tin Bully Beef (Corned Beef)
• 10 ready-made pancakes
• 1-2 green peppers
• 2 large onions
• Sunflower oil

Basic Pancake Recipe:

• 1 cup flour
• 2ml salt
• 2 extra-large eggs beaten
• 150ml water
• 200ml milk

White Sauce:

• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk
• salt to taste
• white or black pepper
• 1 cup grated cheese
• 1 tsp mustard
• parsley to sprinkle
• 2 tbsp cream for richer sauce optional

Instructions

 

• Pancakes: Whisk flour, salt, eggs, water and milk into a smooth batter. Rest 15–20 min. Cook thin pancakes in a lightly oiled pan, 2–3 min per side.
  
• Filling: Sauté chopped onion and green pepper until caramelised. Fold in chopped corned beef.
• Sauce: Melt butter, whisk in flour, cook 2 min. Gradually whisk in milk until thickened. Season with salt, pepper, cheese and mustard (add cream for extra richness).
• Assemble: Fill pancakes with the beef mixture, roll, and arrange in an oven dish. Pour over the sauce; top with cheese and parsley.
• Bake: Hot oven until golden and bubbling. Serve with a fresh salad.

Keyword Bully Beef, Cream, Pancakes