CANNELLONI CREPES
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 12 crepes
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the ricotta, mozzarella, Parmesan, eggs, parsley, salt, pepper, and Tabasco sauce.
- Preheat the oven to 350 degrees. Spread some tomato sauce on the bottom of a 9 x 13 x 2-inch baking dish. One at a time, lay the crepes flat on a work surface and spread 3 tablespoons of the cheese mixture down the middle. Roll each crepe around the filling and place side by side in the pan. Spoon more tomato sauce over the crepes. Top with grated Parmesan.
- Bake uncovered for 30 minutes, or until the sauce is bubbling and the crepes are heated through. Cool slightly and serve with additional warmed tomato sauce and grated Parmesan cheese on the side.
CANNELLONI CREPES
This particular recipe my dear mother-in-law gave to me. This is one that has been in her family for awhile. My husband loves it and my brother-in-law has told me he likes to eat it cold! The great thing with this - you can change the filling to whatever suits your tastes. The one being posted - is the original - our family favorite! Enjoy!
Provided by Chef on the coast
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250°F).
- Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown.
- When edges appear to be dry, flip over for a few seconds.
- Place on towel or waxed paper until all crepes are done.
- Combine all filling ingredients; beat well.
- Fill crepes peanut butter style and roll up.
- Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese.
- Bake at 350°F for 30 minutes, uncovered.
BASIC CANNELLONI CREPES
This is the basic cannelloni creps recipes... You can fill with whatever you desire, I prefere fill it with cooked ground beef.
Provided by Caramellita
Categories Lunch/Snacks
Time 1h
Yield 8-10 crepes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
- Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
- Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
- Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
- Lightly oil pan before cooking each crepe.
Nutrition Facts : Calories 168.9, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 93.1, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 8
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