Cannelloni Crepes Recipes

CREPE CANNELLONI WITH MEAT SAUCE

Steps:

• Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the oil, garlic, ground beef (broken into small pieces) cook for about 5-10 minutes turning often until almost all browned, add the tomato puree, water, oregano, basil and salt, stirring to combine, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 - 45 minutes.
• In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until smooth.
• In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle (or large spoon) spread the mixture but don't make them too large or too small. (approximately 6 inches, 15cm round). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.
• Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup (more or less) of the ground beef from the sauce, set aside.
• Pre-heat oven to 350F (180C).
• On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
• In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes. Enjoy!

CANNELLONI CREPES

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

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

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.

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
• This should only take seconds.
• See description above for filling your crepe.

CANNELLONI

Steps:

• In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.