authentic italian cannelloni

An Italian crepe cannelloni (meat sauce) in a delicious meat sauce.

Crepe Cannelloni with Meat Sauce

eggs

salt

flour

water

parmesan cheese

fontal cheese ((small cubes))

mozzarella ((small cubes))

olive oil

garlic (minced)

beef

tomato puree (passata)

oregano

basil

Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the oil, garlic, ground beef (broken into small pieces) cook for about 5-10 minutes turning often until almost all browned, add the tomato puree, water, oregano, basil and salt, stirring to combine, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 - 45 minutes.

MEAT SAUCE

In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until smooth.

In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle (or large spoon) spread the mixture but don't make them too large or too small. (approximately 6 inches, 15cm round). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.

Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup&nbsp; (more or less) of the ground beef from the sauce, set aside.

FOR THE CREPES

Pre-heat oven to 350F (180C).

On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.

In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes.&nbsp; Enjoy!

PUTTING THE CREPE CANNELLONI TOGETHER

Fabulous dish. I’d much rather whip up some crepes than stuff cannelloni! I love this recipe!

Manacotti , Cannalloni ,  what is difference ?  mom always made crepe Manacotti ,  and never ever used ground beef , She used farmers pork ribs in grave , we called its Sunday gravy ,and meat balls ,   the thick ribs were everyones favorite,  , I am 80 now and still make that ,Gravy, Sauce , what ever ya wanna call it ..

Fantastic recipe takes awhile to put together but so worth it

ive made crepes or cannelloni all the time so good gentle light delicious , grazie mille, now i like to adjust the cheese filling , mine here always want CARNE  but the cheese i would like to try too, grazie roemary salute pace e armonia

A delicious Italian recipe, for crepe cannelloni (cheese and white sauce), the best cheese cannelloni.

Crepe Cannelloni with Cheese &amp; White Sauce

all purpose flour

fontina cheese small cubes (or gouda, provolone

mozzarella (small cubes)

milk (2%

butter*

In a large bowl with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1 cup at a time and continue to beat till smooth.**

In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a ¼ cup ladle (or ¼ cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle to spread the mixture (or a spoon) but don&#39;t make them too large or too small. (in the picture the plate is 7 inches (18 cm). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.

In a large pot melt butter over medium heat, blend in the flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat.&nbsp;

FOR THE WHITE SAUCE

On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 3-4 cubes of mozzarella, 3-4 cubes of fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe. (I usually go for 4 cubes of each and 2 dessert spoons of parmesan cheese)

In a medium baking pan (I used a 12x10inch/30x25cm) spread a ladle (using a ½ cup ladle (or more if needed)) of sauce on the bottom of the pan and then line with stuffed cannelloni (they can be touching) top with remaining white sauce and cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake for approximately 20-25 minutes. Enjoy.

PUTTING IT TOGETHER

I made this for Cmas dinner, it had been years that I made a crepe manicotti, and I needed to make the meal more tender bc of eating considerations from medical complications of husband. I used 00 pasta flour bc I had it on hand. The crepes were easy to make, I prepped and froze them in advance. Then when ready, I defrosted and filled them. I put in a mix of ricotta, parm,parsley and cubes of mozzarella. Then I froze it again until ready to bake on Cmas day. I topped with gobs of shredded mozzarella and more parm and covered it in foil to bake at 375 bc it was a large platter,;and then the last 15 mins, I uncovered it to brown and bubble on edges. Spooning it on plate was a lot of cheese pull which delighted my family. You can fill these crepes with anything your heart desires.

Oh my goodness!!  This recipe is incredible!  I made this for my Mom and sister for Christmas dinner and they just kept saying how delicious it was.  I am so, so pleased with how this turned out.  I did 1/2 meat sauce and 1/2 white sauce.  Putting some of each on the plates created the ultimate palate-pleasing dinner.  The crepes resembled fresh pasta.  Now I am dreaming of all the potential fillings.  Thank you for this amazing recipe!

I love this recipe, it’s one of my favourites ever!

My family loved these.  The crepes were so light and delicious.  They have already asked me to cook them again.
The only thing is that the white sauce was totally absorbed in the cooking process.  Next time I will make extra white sauce ad keep it for when they are being served.

My family all really liked your recipe for the ones with pasta sauce, so we'll have to give these a try too! Thanks for sharing so many wonderful recipes!

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Crepe Cannelloni with Meat Sauce

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Top 2 authentic italian cannelloni recipes from across the web

The most viewed authentic italian cannelloni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crepe Cannelloni with Meat Sauce

Crepe Cannelloni with Cheese &amp; ...

The most viewed authentic italian cannelloni recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Crepe Cannelloni with Cheese & ...