|Pancakes||3 Cup (48 tbs) (1 Quantity, For Approximately 12)|
|Bolognese||8 Ounce (Ragu)|
|For the sauce|
|Butter||1 1⁄2 Ounce (40 Grams)|
|Plain flour||1 Ounce (25 Grams)|
|Cold milk||3⁄4 Pint (425 Milliliter)|
|Nutmeg||1 Teaspoon, freshly grated|
|Freshly milled pepper||To Taste|
|For the topping|
|Parmesan cheese||2 1⁄2 Tablespoon (2 Heaped Tablespoon)|
|Olive oil||3 Drop|
1 Preheat the oven.
2 Lightly grease a Gratin dish.
3 In a saucepan, add the cold milk, flour and butter together.
4 Whisk over a medium heat until the sauce begins to bubble and thicken.
5 Lower the heat and allow the sauce to cook gently for 6 minutes.
6 Season with salt and freshly-milled pepper.
7 Add in grated nutmeg.
8 Spread the pancakes out, and place an equal quantity of ragu Bolognese on each one.
9 Lightly roll them, folding in the ends.
10 Into the prepared gratin dish, arrange them side by side.
11 Pour the sauce over, and sprinkle with the Parmesan cheese.
12 Drizzle about one teaspoonful of olive oil over the surface.
13 Bake on a high shelf for 30 minutes.
14 Serve hot.