CREPES Cannelloni with Ham and Cheese
Baked cannelloni with ham and cheese made using crepes: a dish for Sunday lunch, for a special occasion but also for everyday.
They are lighter than pasta but very tasty and if served with a meat sauce instead of tomato they can become a great one-dish meal.
Easy and quick to prepare even in advance.
The crepes are ready in no time; you can even make them the day before, then it only takes a few seconds to fill them, a short gratin in the oven and you’re done.
In no time you’ll be enjoying them!
So what are you waiting for? Make these crepe cannelloni with me — you’ll see they will be snapped up and become a must in your kitchen.
CREPES Cannelloni with Ham and Cheese
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 456.45 (Kcal)
- Carbohydrates 17.92 (g) of which sugars 2.86 (g)
- Proteins 25.30 (g)
- Fat 31.84 (g) of which saturated 19.26 (g)of which unsaturated 11.88 (g)
- Fibers 0.44 (g)
- Sodium 818.69 (mg)
Indicative values for a portion of 200 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 tbsp butter
- 2 tbsp 00 flour (or all-purpose flour)
- 1 pinch salt
- 1 cup whole milk
- 12 slices cooked ham
- 5.3 oz mozzarella (or 12 single cheese slices)
- 0.5 cup Parmigiano Reggiano PDO (grated)
- 1.5 tbsp butter
Preparation
Whisk the eggs, flour, milk and sugar together with a whisk until the batter is smooth and free of lumps.
Let the batter rest in the refrigerator for about 30 minutes.
Use 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 pour about 1/2 ladle of batter for each crepe – and, moving the pan, try to give it a circular shape. Cook the crepe on both sides for about 2 minutes. Continue until the batter is used up.
Place a slice of ham on each crepe, then add the cheese (fontina, mozzarella or processed cheese slices).
Roll the crepe to form 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 Reggiano and dot with a few bits of butter.
Gratine/bake for about 5 minutes at 410°F. Keep an eye on them so they don’t burn.
The surface should be slightly browned. Serve hot!
STORAGE
If you don’t use the crepes immediately, wrap them in plastic wrap and keep them in the fridge for 3 days or in the freezer for up to one month.
NOTES
Alternatively, you can fill them with a delicious mix of ricotta, mozzarella, Parmesan and spinach.
Before baking you can dress them with tomato sauce and extra Parmesan.
If you want even more indulgent and cheesy cannelloni, prepare a béchamel and spoon some over the surface before baking.
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If you like baked pasta also try LASAGNE al RAGU’ traditional recipe
