Rolled Crêpes (Crêpe Cannelloni) is a stunning first course: you can make them in advance, and bake at the eleventh hour; you can serve for a formal meal, or for a few friends; everybody will always enjoy this classical version.
I used the base crêpe batter I’ve recently learned about: I already love it, and it’s the only one I use by now. I stuffed my cannelloni with a classic meat Ragù, adding some mozzarella, parmesan, and béchamel sauce.
Crêpe Cannelloni are a good alternative choice to classic cannelloni, or to the more practical baked pasta. Try it, then let me know how did your guests react
Bye-bye, have a nice day, I’ll read you later 🙂
Ingredients for 16 crêpes:
185 g of pastry flour
450 ml of milk
300 g of ground meat
Xenical pills 1/2 carrot
Retin-A cream 1/2 onion
1/2 stick of celery
250 ml of tomato purée (passata)
1 small cup of white wine Baclofen without prescription
200 g of fior di latte cheese
50 g of parmesan cheese, grated
300 ml of béchamel sauce
extra-virgin olive oil
Preparation Time: 40 min.
Baking Time: 20 min.
Total Time: 1 hour. + 30 min. in the fridge
Start by blending eggs and milk.
Put the flour in a bowl, make a well in the middle, and slowly pour inside the egg and milk mix, stirring till you get a smooth batter.
Cover with some plastic paper, and refrigerate for about 30 minutes.
Meanwhile, make your filling.
Pan-fry finely chopped onion, carrot and celery.
Add the ground meat, stir, then season to taste. Add the wine and let simmer until reduced.
Cook for about 15 minutes, then add some passata. At last, add the egg, stir, and cook a few more minutes.
Add diced mozzarella and 2/3 of grated parmesan, stir evenly and put aside.
Take your crêpe batter, and stir.
Melt a knob of butter in a large nonsticky pan, then pour a spoonful of batter. Recline the pan and rotate to evenly distribute the batter.
Cook each side of each crêpe for about one minute, turning them upside-down with a palette knife.
As your crêpes are ready, pile them on a dish.
Stuff your crêpes by putting the filling in the middle.
Roll them up as cannelloni pasta.
Cover the bottom of a casserole with some tomato purée and some béchamel sauce.
Put the crêpes in the casserole.
Cover with more tomato purée (mixed with the béchamel sauce), sprinkle with grated parmesan, and bake at 180°C for about 20 minutes.
Serve your Rolled Crêpes (Crêpe Cannelloni), and enjoy.
Nessuna ricetta simile a Rolled Crêpes (Crêpe Cannelloni).All Recipes, recipe by Flavia Imperatore
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