CREPES CANNELLONI with vegetables
I had already told you before about my passion for cannelloni, particularly the ricotta and spinach ones.
I love them not only because they are delicious but also because they bring back childhood memories, when my grandmother Lisetta used to make them for me.
Because of my “love” for them I try to prepare them as often as possible, but I don’t always have the time, since although easy they require quite a bit of work.
To satisfy my cravings and adapt to my constant rush against time I found a very good alternative: crepes.
Crepes can be prepared in very little time, even the day before if you wish; the filling takes only a few minutes, then a quick gratin in the oven and the job is done.
In no time you’ll be able to enjoy them!
So what are you waiting for? Read the recipe and prepare the ricotta and spinach crepes with me — they’ll go fast!
CREPES CANNELLONI with vegetables
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 617.60 (Kcal)
- Carbohydrates 20.03 (g) of which sugars 5.61 (g)
- Proteins 28.75 (g)
- Fat 47.38 (g) of which saturated 25.87 (g)of which unsaturated 13.79 (g)
- Fibers 1.99 (g)
- Sodium 1,067.22 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (whole)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 pinch salt
- 9 oz spinach, cooked, boiled (fresh or frozen; about 1 1/3 cups cooked)
- 1/2 cup whole-milk ricotta
- 2/3 cup Parmigiano Reggiano PDO (grated)
- 2 tablespoons extra virgin olive oil
- to taste salt
- 12 cheese slices (processed)
- 1/2 cup Parmigiano Reggiano PDO (grated)
- 1 1/2 tablespoons butter
- 6 2/3 tablespoons béchamel (optional)
Preparation
Mix the eggs, flour, milk and salt with a whisk until the batter is smooth and free of lumps.
Let the batter rest in the refrigerator for about 30 minutes.
Take a non-stick pan (choose the pan size depending on whether you want mini crepes or larger crepes).
When the pan is hot, lightly grease it with butter.
Pour some of the batter into the center of the pan – I usually use about 1/2 a ladle of batter per crepe – and, tilting the pan, try to form a circular shape. Cook the crepe on both sides for about 2 minutes. Continue until the batter is finished.
First, clean the spinach well by washing it in cold water to remove any traces of dirt.
Drain and pat dry with a cloth to remove excess water.
Heat a non-stick pan with 2 tablespoons of oil, add the spinach, cover and cook over medium heat for about 5 minutes until wilted. Season with salt.
Once cooked, let them cool slightly and, if necessary, squeeze out some of the cooking water. When cooled, roughly chop them with a knife or mezzaluna.
In a large bowl, mix the ricotta with 1 tablespoon of oil, season with salt and add the grated cheese so that all ingredients combine well.
Add the spinach and mix again. Now your filling for the crepes is ready.
Place a crepe on a plate and spoon two tablespoons of the ricotta and spinach filling into the center, then spread it evenly over the surface.
Place a processed cheese slice cut into strips over the spinach layer.
Roll the crepe to obtain a cannelloni, and place it in a lightly buttered baking dish.
Continue in this way until all ingredients are used.
For oven cooking, sprinkle the crepes generously with grated Parmigiano and add a few small knobs of butter.
Gratin for about 5 minutes at 410°F. Keep an eye on them so they don’t burn.
The surface should be lightly browned. Serve piping hot!
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TIPS
If you want to enrich your cannelloni before baking, add a few tablespoons of béchamel on top. For the béchamel recipe click here Easy BÉCHAMEL recipe and tips to fix the most common mistakes
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