Crepe Cannelloni with Cheese & White Sauce
User Reviews
5.0
30 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
25 crepes*
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Calories
136 kcal
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Course
Main Course
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Cuisine
Italian
Crepe Cannelloni with Cheese & White Sauce
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A delicious Italian recipe, for crepe cannelloni (cheese and white sauce), the best cheese cannelloni.
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Ingredients
FOR THE CREPES
- 6 large eggs
- ½ teaspoon salt
- 2½ cups + 2 tablespoons all purpose flour
- 3 cups water
FOR THE FILLING
- 1 cup grated fresh Parmesan cheese
- 1 cup fontina cheese small cubes (or gouda, provolone or gruyere)
- ¾ -1 cup fresh mozzarella (small cubes)
FOR THE WHITE SAUCE
- 3½ cups milk (2% or whole)
- ¼ cup butter*
- ¼ cup flour
- ¼ teaspoon salt
*If you use unsalted butter then add ⅓ teaspoon salt.
Instructions
FOR THE CREPES
- 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'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.
FOR THE WHITE SAUCE
- 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.
PUTTING IT TOGETHER
- 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)
- Pre-heat oven to 350F (180C).
- 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.
**You could also put the ingredients in a blender and blend until smooth.
Notes
- *This recipe makes approximately 25 crepes (maybe more maybe less depending on how big you make your crepes, remember not too thick). I am assuming that you will make half meat sauce and half cheese cannelloni, if you do all meat or all cheese, then double the ingredients for the filling.
- The Cannelloni should be stored in an airtight container or wrapped tightly with plastic wrap and refrigerated. It will keep for up to 2 days in the fridge. Reheat in the microwave, in a low oven or in a stove top skillet, you might need to add a little milk.
- It’s probably best to freeze the crepes rather than the whole dish, since the white sauce could separate.
- Freeze the completely cooled crepes, place a square piece of parchment paper between each crepe. Place them in a freezer safe bag or container. They will keep for up to 4 months in the freezer. Before using thaw overnight in the refrigerator or for a couple of hours at room temperature and continue with the recipe.
Nutrition Information
Show Details
Calories
136kcal
(7%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
55mg
(18%)
Sodium
192mg
(8%)
Potassium
80mg
(2%)
Sugar
1g
(2%)
Vitamin A
250IU
(5%)
Calcium
149mg
(15%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 25crepes*
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 192mg | 8% |
| Potassium | 80mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Calcium | 149mg | 15% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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