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Cannelloni recipe of crepes by of 06-12-2012 [Updated on 28-08-2018]

The cannelloni of crepes are a first course that I love, they can be prepared in advance and baked at the right time, they are good for a dinner with friends or for a more important lunch and are always appreciated by everyone in the classic version that I propose. The basic dough that I followed to make the savory crepes is what I recently discovered, now I only use that, for the filling instead I chose the classic meat sauce with mozzarella and parmesan, adding a little béchamel to obtain a pink sauce. The crepes cannelloni are an excellent alternative to the classic cannelloni or the more practical baked pasta, I recommend you try the recipe and then let me know what your guests have said;) Now I greet you and have a good day, we read later :)


How to make crepes cannelloni

Pour the eggs into the milk and mix
Prepare the dough for the crepes by placing the flour in a bowl with a pinch of salt, make a hole in the center and start pouring the milk and egg, mixing the mixture until you get a smooth and fluid crepes batter.

Cover the bowl with plastic wrap and let the dough rest in the fridge for half an hour.

Meanwhile, prepare the filling for your crêpes cannelloni.
Fry the carrot with the onion and celery cut into very small pieces.

Add the minced meat and brown, add salt, pepper and deglaze with the wine.

Cook the meat for about fifteen minutes then add a few tablespoons of tomato puree Add the egg and mix and cook for a few more minutes.

Add the diced mozzarella and 2/3 of the grated Parmesan, mix well and set aside.

Now take the crepe dough and mix again.
Heat a knob of butter in a large non-stick pan and when melted, pour a ladle of batter into the center. Tilt and rotate the pan to distribute the dough over the entire surface.

Cook each crepe about a minute on each side then turn them with the help of a spatula.

As the crepes are ready, place them on a plate one on top of the other.

Fill the crêpes by placing the filling in the center of each savory crêpes.

Rolled up like a cannelloni.

Cover a baking dish with a layer of tomato sauce and béchamel.

Gradually place your crêpes in the pan.

Cover with a layer of tomato sauce mixed with the béchamel, sprinkle the crêpes cannelloni with grated Parmesan cheese and bake at 180 ° C (convection oven preheated) and cook for 20 minutes.

Serve your crêpes cannelloni.

Crespelle cannelloni: the rich and tasty recipe

THE crepes cannelloni they are a rich first course inspired by the classics cannelloni made with fresh egg pasta. In this recipe the basic dough is that of crepes, which will then be stuffed with meat sauce and mozzarella, and seasoned with creamy béchamel. However, you can make the combinations you prefer, such as ricotta and spinach, so as to adapt them to your needs. These tasty stuffed crepes are ideal for a dinner with friends or for Sunday lunch with the family. Here's how to prepare them in a few simple steps, to get them soft and golden on the surface.

First of all we prepare the tomato sauce, we use the ready-made sauce, then we put in a saucepan a little oil, the chopped onion, we add after having lightly fried the onion also the sauce, if it is too thick we add a little # 8217 of water, add a pinch of salt and let it cook over high heat, at least at the beginning, then lower and let it cook.

At this point we should also put the spinach to cook, I always keep a package in the freezer, so I take them, put them in a saucepan, and let them cook with a drop of water and a lid. I let them cook until the water is completely dry, and I just add a little salt.

At this point we prepare the crepes, which even prepared in advance are excellent.

Put the eggs in a bowl, add the flour, a pinch of salt, turn and gradually add the milk, to obtain a fluid batter.

In a hot pan, prepare the wholemeal crepes, as best indicated in the basic recipe. Before preparing the first crepe, grease the pan with a paper towel, while hot, that is, while it is on the stove, there should be no butter left. We pour the first ladle filled about halfway and raising the pan from the heat we slide over the whole base, when it comes off the edges we turn to the other side, so we proceed until we prepare at least 8 crepes, two each.

We prepare the filling, in a bowl we put the ricotta, the spinach a little cooled, I did not want to add the nutmeg this time, which I usually always use for the fillings with ricotta and spinach, to give space to the taste of wholemeal crepes .

With the spinach and ricotta filling well blended together I fill the crepes and roll them up as you do with pasta cannelloni. In a pan I put a little tomato sauce, which at this point is ready, and I go to arrange the crepes stuffed with ricotta and spinach inside. I cover with the remaining sauce, a little grated parmesan and bake, at 180 ° C for 15 minutes, in a preheated oven, turn it on before starting to fill the crepes as it takes a moment.

Serve the cannelloni of crepes with sauce after a short rest in the oven, so they cool down a bit. They are also excellent heated.

First prepare the dressing: then the tomato sauce simple with salt, oil and basil and the bechamel, for the complete process of my bechamel recipe - & gt HERE

You can find the basic recipe of CREPES HERE

Prepare the filling: in a bowl soften the ricotta with the Parmesan, add the boiled and chopped spinach and a pinch of salt, mix the mixture very well.

Take the first Crepes and spread it evenly with the stuffed, roll it up on itself and continue in this way with all the others.

In a baking dish pour a ladle of tomato sauce and bechamel, lay the crepes cannelloni and pour over the remaining sauce, the béchamel and a generous sprinkling of Parmesan cheese.

Cook i CANNELLONI DI CREPES with ricotta and spinach in a static oven a 200 ° for about 25 minutes, for times and temperatures always adjust with your ovens!

And here they are ready! Delicious, soft, creamy and delicious! THE CANNELLONI DI CREPES with ricotta and spinach everyone will like them! Word of your Vale!


You can also make the crepes cannelloni in white only with the bechamel sauce.
In the filling you can put whatever you prefer.
To give an extra touch you can make a Ragù sauce as a condiment.

If you liked this recipe, you might also be interested in: ROAST VEAL how to make it juicy and tender, LASAGNE WITH WALNUTS, BAKED PACKERI

Crepes with ham

To make the crespelle cannelloni, first prepare the ragù: chop the onion, celery and carrot for the sauté, then pour the olive oil into a large pan 1, add the vegetables from the sauté 2 and let it brown for 5 minutes. Then add the minced beef and pork 3 and let it brown over high heat for about 7-8 minutes.

Add the white wine 4, let it evaporate, then add the water 5 and the tomato puree 6. Stir and continue cooking for about 3 hours or until the sauce has congealed.

Meanwhile, prepare the béchamel: heat the milk in a saucepan 7 separately melt the 100 g of butter over low heat 8, then turn off the heat and add the 100 g of flour all at once 9,

mix quickly with a whisk so you will avoid the formation of lumps 10. Put it back on low heat and stir until golden, pour a little hot milk over the butter and flour mixture to dilute the base 11, then add the rest, stirring everything vigorously with a whisk. Salt and flavor with nutmeg 12

Cook 5-6 minutes over low heat until the sauce has thickened 13. Let it cool and take care of the crepes: in a bowl mix the milk with the eggs 14. Stir thoroughly to mix these two ingredients 15.

Sift the flour directly into the bowl with milk and eggs 16, then with the whisk 17 mixed to obtain a homogeneous mixture without lumps 18. At this point, cover the bowl with cling film and place in the refrigerator for at least 30 minutes, this operation is to absorb any lumps.

After the indicated time, resume the dough and then grease a crepe maker (or alternatively a non-stick pan with a diameter between 18 and 22 cm) with butter and heat it. When it is hot, pour a ladle of dough 19 enough to cover the surface of the pan: help yourself with the special crepe batter spreader or rotate the pan until the mixture is evenly distributed. After about 1 minute over medium-low heat, you will notice a slight browning 20, the edges will tend to come off so you can turn the first crepe with the help of a spatula. Also cook the other side for about 1 minute. As they are cooked, transfer the crepes to a plate 21 and set aside. You will get 8 pancakes with these doses.

In the meantime, the sauce will have dried well, add salt and pepper and add the peas 22 and continue cooking for another 5 minutes. Once the ragù 23 is ready, transfer it to a bowl and dilute it with a spoonful of bechamel 24.

Cut the scamorza cheese into 25 cubes and take a 36x24 cm rectangular ovenproof dish. Spread a layer of béchamel 26 on the bottom, sprinkle with the breadcrumbs and proceed with the composition of the cannelloni: lay a crepe on a slice, stuff the central part with the meat sauce and a few cubes of smoked cheese 27.

Roll up the crepe 28 to create the cannelloni and place it in the pan 29. Continue in this way with all the other crepes. Once you have filled the pan, spread a generous layer of béchamel on the surface 30,

flavored with sprigs of thyme 31 and flavored with a sprinkling of grated Parmesan 32. Bake in a preheated static oven at 180 ° for about 10 minutes, then switch to the grill mode at 240 ° for 5 minutes or the time necessary to brown them on the surface. When cooked, take them out of the oven, let them cool then serve your crepes cannelloni 33.

Crepes cannelloni - Recipes

Crepes cannelloni with artichokes

For 15 crepes:
3 eggs
250 grams of flour 00
500 ml of whole milk
A pinch of salt
A knob of butter

For the filling:
6 artichokes
300 grams of bechamel
A generous grind of Tec-Al nutmeg
A ground Tec-Al black pepper
1 ladle of broth or hot water
Extra virgin olive oil
200 gr of mozzarella

Parmesan or grated parmesan

For the crepes:
1) In a bowl, beat the eggs with the salt and half the milk. Combine half of the flour and mix. Conclude by adding the rest of the milk and flour. Getting to get a lump-free batter. Cover the bowl with cling film and let it rest in the refrigerator for an hour (if you are in a hurry, 30 minutes are enough). In the meantime, prepare the filling (explanation below)
2) Grease a non-stick pan with a little butter and create the crepes by pouring a little mixture at a time, swirling it so that it can cover the entire surface. Turn the crepe once cooked and cook the other side as well. Proceed like this to the end. Greasing the pan only if strictly necessary (I don't use it). Arrange the crepes on a plate and let them cool.

For the filling:
1) Clean the artichokes and cut them into very thin wedges
2) Pour a drizzle of oil into a pan and, once heated, add the artichokes making them sauté with salt, pepper and nutmeg
3) Add a little broth or hot water, cover with a lid and let them cook for about 15 minutes, they must be soft enough
4) Once cooked, add half of the béchamel and the chopped mozzarella, mix everything

For final assembly:
1) Spread a strip of seasoning on the side of each crepes, roll up to create a sort of cannelloni (long or short depending on the size of the crepes themselves)
2) Dirt the bottom of a baking dish with a little béchamel
3) Lay the cannelloni on a single layer
4) With the help of a spatula, add the rest of the béchamel
5) Finish with grated cheese
6) Bake at 180 & # 176 for 15 minutes, browning the surface at maximum heat for at least another 5 minutes
7) Let it cool and serve

Meat Cannelloni

THE Meat Cannelloni, stuffed with Bolognese-style pork ragout, béchamel and Parmesan cheese, are a succulent first course of the Emilian tradition. A classic recipe from Sunday lunch with the family for a dish that brings back childhood memories and is always enjoyed with great pleasure.

  • 16 egg pasta cannelloni
  • 500 g of minced pork
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 1 glass of red wine
  • 1/2 glass of milk
  • 500 g of tomato puree
  • 250 g of bechamel
  • grated parmesan cheese
  • extra virgin olive oil
  • butter
  • salt
  • black pepper

That of Meat Cannelloni it is a timeless and tasty recipe. Together with Lasagne alla Bolognese and Tortellini it is among the cornerstones of typical Emilian cuisine. A holiday dish or of Sunday with the family, which with its simple goodness transforms even a normal day into special.

For the stuffed and the seasoning we chose a version of Bolognese sauce prepared with solo ground pork and a little béchamel. Eventually, those who like it can choose a different mix of meats, even with bacon or sausage.

The recipe is not complex, especially if you start from the comfortable dried egg pasta cannelloni, ready for cooking. Then if you have more time available and you want to prepare a dish worthy of a real one & quotzdora & quot (mythical figure of the Emilia Romagna housewife) here is the recipe for fresh egg pasta, with which to roll out the squares that will turn into these succulent cannelloni stuffed with meat.

Alternatively, for a vegetarian version of the baked cannelloni, you can try the Cannelloni with ricotta and spinach. Prepared with a different wrapping from egg pasta, instead, here are the Cannelloni of crepes with Bolognese sauce or the very rich Amalfi Cannelloni.

Baked crepes stuffed with meat

Shutterstock Photo | Elena Shashkina

We can call them stuffed crepes or, all & rsquoitaliana, crepes. They are a very tasty first course to prepare in the oven and do not worry, the following recipes are super tested and they are ready in a short time.

  • Crepes with ham and mozzarella
  • Crepes with turkey and mushrooms
  • Hot dog crepes
  • Crepes stuffed with radicchio and speck

The recipes above are for making a hearty first course, or a delicious single dish. It will suffice for you decide which one to make and the most suitable condiment with which to cover them before completing cooking in the oven. The most popular remain the sauce, the Bolognese rag & ugrave, or in white with béchamel and mozzarella.

First make the stuffed crepes as indicated in each recipe, you choose if roll them up like wrap or whether to leave them in the classic fan shape.

Then, take a baking sheet and pour a layer of about 1 centimeter of seasoning, sauce or béchamel is at your discretion. Place the crepes inside and cover them with additional seasoning, 20 minutes in the oven et voil & agrave! The dish is served.

Saturday 12th January 2013

Cannelloni of Crepes with Walnuts with Gorgonzola and Pears


Very good.
Truly a great idea.

Very good with walnuts and pears! Really excellent, very good! Kiss

Lalexa then I got over my fear and took the nuts back. I redid this dressing with gnocchi, amazing combination! Kiss :)

Creamy and with the right tone of sweetness for a savory dish! a really nice idea that surely we would like it too !!
kiss Kiss

And I believe you, honey !! You do well to repost it .. what a divine recipe! It looks not only good .. but it is a goodness! A big bear hug! Sweet night!!

Ely, dear thank you. They liked them very much and as I said to Lalexa then I redid the dressing and I got to taste its goodness too. Kisses kisses see you soon: D

The title alone made my mouth water. I love the savory crepes. I love the gongo. pears and walnuts. so what to say ?? your recipe is fantastic.
Have a nice Sunday!

hahaha thanks Roberta, next time I want to try the crepes also desserts, perhaps with a chocolate cream and pears and nuts. Kiss see you soon :) l

I did not know her. but what beautiful crepes. Too bad there is still no way to taste the recipes from the PC. what a pity! A basque!

hahaha, dear if so, pure science fiction, we would all be attached to the pc hahahahah, but you can fix it by trying them, prepared by your expert hands. Big kisses :)

It would be the right time for this delight :-) thanks for your participation, see you soon !!

Serena thanks it is just the right time. Kiss: D

Hello Rosalba !! what goodness these your crepes. I want to try them, because I have never ventured into savory crepes. see you soon and happy Sunday

Monica, thanks, they are easy to do, but you just have to arm yourself with a little patience. Kiss :)

These crepes cannelloni are really delicious !! This collection is really beautiful. I would like to participate!

Hello dear, a mouth-watering dish :)) Serena's nice initiative go to her blog the invitation is extended to everyone. I hug you. : D

Dearest! How hungry with these cannelloni! :-). here is the link of my contest for info: http://dulcisinfabula.blogspot.it/2013/01/valentines-day-dessert-contest.html#links

Anna Laura has already passed congratulations for the choice of the theme and I also invite my friends to participate in your contest. Kiss :)

mmmmmm, really beautiful and inviting hello kiara

I'm glad you re-released this recipe for the contest.
These crepes are really original !! I'll do them soon!
Thanks for the idea Rosalba!
Kiss and good evening, Elisa

Elisa I'm glad they caught your attention, thanks for the compliment and let me know if you liked them later Baci :)

Luce muy rico es una delicia al paladar me encanta quiero un crepé, abrazos y abrazos

Gracias Rosita, los crepes son deliciosos dulces y salados. abrazo :)

They inspire me to die, so delicate and greedy!

Thanks Giuliana, try them you will see that they will meet your expectation :)

You are honored that you cook things that you don't eat. but how do you do it? I don't know if I would have the same love in making them, so perfect. already the photo makes the idea! I don't like gorgonzola but everything else makes me crazy! How good!

Honey but sure you will be able, when you love you do this and much more. I only like gorgonzola cooked and I only eat it like this, try only walnuts and pears it's just as good. I hug you :)


Dear friends, here I am to present you a dish that can also be made with the "recycling" technique)

For the crepes

250 grams of flour 00

500 ml of milk

For the bechamel

60 gr of melted butter

60 gr of flour 00

500 ml of milk

For the stuffing

Very narrow ragout (or leftover meatballs or other meat)

Grated Parmesan

Do you remember that a while ago I made the stuffed friggitelli? I had 6 left over and tired of always having them at the table, I froze them. The other day, having a desire for crepes, but having no idea what to use as a filling, it occurred to me that I had the stuffed friggitelli in the freezer, so thanks to the microwave, in a few minutes I defrosted and blended them together with a mozzarella .

In the meantime I have prepared the crepes in the classic way, I usually make them without weighing the ingredients, by eye, but the doci are more or less the ones I wrote above, but I'm sure you will have your super proven recipe!

After making all the crepes, spread the smoothie filling and roll the crepe like a cannelloni, for ease, I recommend you cut it in half if you will use a large pan like I did!

Prepare the béchamel by melting the butter, adding the flour and finally the milk, I recommend that you heat it first, so it will thicken in less time. I microwaved it, keeping it at maximum temperature for about 4 minutes, but opening the door very often to mix the bechamel, it burns on the edges of the bowl (I use a porcelain bowl).

Line a baking dish with baking paper. Spread a little béchamel on the bottom and arrange the cannelloni, pour the remaining béchamel, sprinkle with parmesan and bake at 180 & # 176 for the time necessary to brown everything (about 25 minutes).

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