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4.9 from 87 votes

Crepe Cannelloni with Meat Sauce

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

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 25 mins
Servings: 25 crepes
Calories: 155 kcal
Course: Main Course
Cuisine: Italian

Ingredients

FOR THE CREPES
  • 6 eggs
  • ½ teaspoon salt
  • 2½ cups + 2 Tablespoons Flour
  • 3 cups water
ADDITIONAL FILLINGS
  • 1 cup grated fresh Parmesan cheese
  • 1 cup Fontal cheese (small cubes)
  • 1 cup fresh mozzarella (small cubes)
FOR THE MEAT SAUCE
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • ½ pound ground beef
  • 2¾ cups tomato puree (passata)
  • 2 cups water
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon salt

Instructions

MEAT SAUCE
    Cup of Yum
  1. 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.
FOR THE CREPES
  1. 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.
  2. 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.
  3. Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup  (more or less) of the ground beef from the sauce, set aside.
PUTTING THE CREPE CANNELLONI TOGETHER
  1. Pre-heat oven to 350F (180C).
  2. 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.
  3. 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.  Enjoy!
**you could also use a food processor or blender.

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 you should double the ingredients for the filling.

Nutrition Information

Calories 155kcal (8%) Carbohydrates 12g (4%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 57mg (19%) Sodium 234mg (10%) Potassium 190mg (5%) Sugar 1g (2%) Vitamin A 315IU (6%) Vitamin C 3.1mg (3%) Calcium 141mg (14%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 25crepes

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%
Carbohydrates 12g 4%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 57mg 19%
Sodium 234mg 10%
Potassium 190mg 4%
Sugar 1g 2%
Vitamin A 315IU 6%
Vitamin C 3.1mg 3%
Calcium 141mg 14%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.