The crepe cannelloni with mushrooms and meat are so succulent that you will fall in love with them at the first taste. They can be served as a first course but also as a second. This is a very rich preparation yet easy to make. We can prepare them for all our special occasions, for an important lunch, etc… The shell, which encloses the rich filling based on meat sauce and champignon mushrooms, is a soft egg-free crepe, easy and quick, that can also be prepared in advance. We can customize them with everything we like.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12 cannelloni
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup All-purpose flour
- 1 1/8 cups Milk
- 1 tsp Fine salt
- to taste Nutmeg
- to taste Butter
- 10.5 oz Ground meat (beef and pork mix)
- 1 Carrot
- 1 Shallot
- 1 Celery stick
- 2 tbsps Dry white wine
- 14 oz Mixed mushrooms
- 3.5 oz Table cheese
- to taste Fine salt and extra virgin olive oil
Preparation
Let’s prepare the crepes. In a bowl, sift the flour, add the pinch of salt, the nutmeg, and slowly pour the milk. Stir with a steel whisk until you obtain a smooth and lump-free mixture, which we will let rest for 15 minutes, covered with a plate.
After the time has passed, heat a small frying pan very well over medium-low heat. Add about 1/2 teaspoon of butter and let it melt off the heat (the pan’s heat will do the job).
Pour 2 tablespoons of batter and immediately swirl the pan to distribute it evenly. Wait until the crepe’s edges become golden. Gently detach it with a wooden spatula and flip it to the other side for a few seconds (if the crepe resists when trying to detach it, wait a few more seconds). Place each crepe on a plate, one on top of the other. Continue until you finish the batter.
Clean the mushrooms, slice them thinly, and place them in a non-stick pan, covered, over low heat, to release some of their water. Do not add seasoning or salt at this stage. Discard the released water (repeat this operation twice). Then, drain them and temporarily set them aside.
Now let’s prepare the meat sauce. Finely chop the carrot, shallot, and celery together and place them in a pot to sauté with two tablespoons of oil over low heat. As soon as the shallot becomes transparent, add the ground meat, raise the heat, and let it brown well, stirring occasionally. Once the meat is well browned, add the white wine, wait for the alcohol to evaporate, and add a little salt. Finally, add the mushrooms and let them flavor for another 5 minutes. I also like to add a small bay leaf to this kind of white sauce, as I think it gives the meat a more intense aroma and flavor.
Assemble the crepe cannelloni. On half of each crepe, place the meat with mushrooms and a bit of coarsely grated cheese, roll it up, and place the obtained cannelloni in a baking dish, with the seam down to prevent it from opening. Arrange the cannelloni next to each other.
Bake in a preheated oven at 392°F for about 10 minutes. Finish by adding some grated cheese on top of our cannelloni and serve immediately. They are also delicious lukewarm.
