The crepe cannelloni with sauce are a main dish to include in the Christmas lunch menu. Creamy and with an enveloping taste, they are a truly amazing recipe! Nothing to envy to the mountaineer’s crepes or the ham and béchamel crepes version that I love! The cannelloni with sauce are crepes stuffed with cooked ham and mozzarella and topped with a tasty quick meat sauce and are without béchamel. The recipe is simple and quick, they can also be prepared well in advance, and cooked at the moment, it is a perfect dish for family Sundays and special occasions, save the recipe now.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 377.38 (Kcal)
- Carbohydrates 17.34 (g) of which sugars 2.25 (g)
- Proteins 30.48 (g)
- Fat 28.74 (g) of which saturated 10.53 (g)of which unsaturated 6.12 (g)
- Fibers 0.84 (g)
- Sodium 547.00 (mg)
Indicative values for a portion of 110 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
- 0.7 fl oz extra virgin olive oil
- 3/4 cup all-purpose flour
- 1 pinch salt
- 1 cup milk
- as needed butter (to butter the pan)
- 10.5 oz ground veal
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 3/4 cup tomato sauce
- 1/4 cup white wine
- 1 cup mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 5 oz cooked ham
Tools
- 1 Baking Dish
- 1 Whisk
How to Make Crepe Cannelloni
Place a garlic clove in the pot with a drizzle of oil, then add the minced meat and brown it.
Deglaze with the wine and let it evaporate over high heat.
Then pour in the tomato sauce and adjust with salt.
When the sauce starts to boil, continue to cook on medium heat for at least 30 minutes, stirring often.
In a large bowl, beat the eggs, add the milk, oil, and a pinch of salt, then sift the flour and gradually add it to the mixture.
Mix with the whisk until smooth, cover the bowl with cling film, and let it rest for at least 20 minutes in the fridge (otherwise it will bubble during cooking).
Heat a non-stick pan, grease it with a little oil, then pour a ladle of batter, tilt and rotate the pan to distribute the mixture evenly.
Cook on both sides, continue until the batter is used up, then stack the crepes on top of each other.
At this point, take each crepe and fill it in the center with a slice of ham and mozzarella.
Roll all the crepes to form the cannelloni, then transfer them to a baking dish covered with a bit of meat sauce.
Add mozzarella and plenty of grated Parmesan to your crepe cannelloni with meat sauce.
Bake in a static oven at 375°F for 15 minutes.
Storage and Tips for Crepe Cannelloni
Crepe cannelloni with sauce can be stored in the refrigerator for up to 3 days. They can be frozen. For a tastier result, you can add béchamel and use scamorza instead of mozzarella.
FAQ (Questions and Answers)
Why are they called Crepes?
Crepes, also known as crêpes in France, derive their name from the Latin and Greek terms “crispus” and “κρίσπος” (krìspos), which mean respectively “curled,” “wavy,” “wrapped” or “rolled”.
This is due to their thin and soft shape that can be rolled or folded onto themselves. The word “crespella” is therefore a reference to their texture and shape once prepared.
