Crepe Cannelloni with Cheese & White Sauce
User Reviews
5
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Prep Time
40 mins
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Cook Time
25 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
Description
This recipe begins by whisking eggs, water, salt, and flour into a smooth batter to make thin crepes cooked quickly on a lightly greased pan. The crepes are delicate and light, serving as tender wrappers for the filling. The filling combines fresh Parmesan, cubed fontina (or similar mild, melting cheeses like gouda, provolone, or gruyere), and fresh mozzarella, which provides a creamy and slightly stringy texture when baked.
The white sauce is a classic béchamel made by melting butter, stirring in flour and salt to form a roux, then gradually whisking in milk and cooking until thickened. This sauce adds a silky, mild base that complements and smooths the sharpness of the cheeses. The cannelloni are assembled by filling each crepe with the cheese mixture and rolling them before layering in a baking dish with white sauce, then baked until bubbling and gently golden.
The dish yields roughly 25 thin crepes, suitable for multiple servings or freezing. Storing the assembled cannelloni or crepes covered in the refrigerator keeps freshness for up to two days. Crepes freeze well separately with parchment between to prevent sticking, maintaining quality up to four months. For reheating, gentle warming methods with a splash of milk preserve texture and prevent drying.
Ingredients
FOR THE CREPES
- 6 large egg
- ½ teaspoon salt
- 2½ cups all-purpose flour 2 tablespoons
- 3 cups water
FOR THE FILLING
- 1 cup Parmesan Cheese grated fresh
- 1 cup fontina cheese small cubes, or gouda, provolone, or gruyere cheeses
- ¾ -1 cup mozzarella cheese fresh, 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 yields about 25 crepes; size and thickness affect the count.
- If using all cheese or all meat filling, double the filling ingredients accordingly.
- Store assembled cannelloni refrigerated in an airtight container for up to 2 days; reheat gently in microwave, oven, or stovetop with some milk added.
- Freeze individual crepes with parchment paper between each; keep in freezer-safe containers up to 4 months.
- Thaw frozen crepes overnight in the refrigerator or a few hours at room temperature before using.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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