Crepe cannelloni with meat sauce, easy to make at home, perfect for holiday meals, whether it’s a Sunday family lunch or a special occasion meal. A simple way to make homemade meat-filled cannelloni, not with the usual egg pasta that requires pre-cooking, but with crepes or pancakes, easy and quick to make at home with my super tested recipe. I thought of proposing this delicious first course for the holidays, really easy to prepare, even if it takes a bit of time, also because I wanted to prepare both fresh crepes and homemade béchamel sauce, made at home, it only takes 5 minutes if you have the right recipe, for a perfect béchamel sauce, without butter, and with very little fat, just a drop of olive oil.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 12 cannelloni
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for 10 crepe cannelloni with meat sauce
- 2 eggs
- 6 tablespoons all-purpose flour
- 1.5 cups milk
- 1 pinch salt
- oil or butter to grease the pan
- 1.3 lbs ground beef
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 tablespoons olive oil
- 1/4 cup red wine
- 10 oz thick tomato puree
- to taste salt
- to taste pepper
- to taste nutmeg
- 3.5 oz water
- 1 cup milk
- 1 tablespoon olive oil
- 0.7 oz all-purpose flour
- to taste nutmeg
- to taste salt
- 14 oz tomato puree
- 1/2 celery
- 1/2 carrot
- 1/2 onion
- olive oil to taste
- to taste salt
- 5 oz mozzarella
- to taste Grana Padano DOP as desired
- chopped parsley
Tools for preparing crepe cannelloni with meat sauce
- 1 Pan
- 1 Baking Dish
- 1 Small Pot
- 1 Crepe Pan
- 1 Food Processor
Steps to prepare crepe cannelloni with meat sauce
In a bowl, put the flour and eggs, start mixing, then add the milk little by little to get a smooth batter without lumps, add a bit of salt.
Cook the crepes in the appropriate crepe pan, greased with a little butter, wiped with a paper towel, cook half a ladle of batter at a time to get fairly thin crepes. Let cook on both sides and then proceed to cook all the crepes. For more details, see the basic crepe recipe. (The quantities change slightly according to needs, in this case, there is more milk because I wanted them thinner).
Prepare a mince with celery, carrot, and onion using a food processor. Set some aside to use for the tomato sauce, pour the rest into a hot pan with a drizzle of olive oil. Sauté the vegetables over low heat, then add the ground meat, let it brown, then deglaze with red wine, when it has evaporated, add pepper, salt, and nutmeg, also add the tomato puree, water, and bring to a simmer over low heat for at least half an hour, covered. Details in the basic recipe for quick meat sauce in a pan.
In a small pot, put the flour with a tablespoon of oil, salt, and nutmeg, gradually add the milk little by little to get a lump-free cream. Cook over low heat, constantly stirring until bringing the béchamel sauce to a boil. Pour into a bowl and cover with plastic wrap.
In a small pot, put 1 tablespoon of oil with the minced celery and carrot set aside. Sauté, add the tomato puree, a little water if it’s too thick, salt, pepper, and cook for at least 20 minutes.
Fill each crepe with a couple of tablespoons of well-reduced meat sauce and slices of mozzarella. I sliced the mozzarella first, then from each slice, I cut 3 thinner strips to place on the sauce. Roll the crepes to make cannelloni.
Grease a baking dish with plenty of tomato sauce and arrange the filled crepes on the sauce.
When all the crepe cannelloni are in the dish, cover them with a bit of tomato sauce and plenty of béchamel. Add more Grana or grated Parmesan cheese and bake for 15-20 minutes at 375°F. Remove from the oven and enjoy our delicious meat crepe cannelloni.
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