Best Cannelloni Crepes Recipes

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
• This should only take seconds.
• See description above for filling your crepe.

BASIC CANNELLONI CREPES

Steps:

• In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
• Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
• Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
• Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
• Lightly oil pan before cooking each crepe.

CANNELLONI CREPES

Steps:

• In a medium bowl, mix together the ricotta, mozzarella, Parmesan, eggs, parsley, salt, pepper, and Tabasco sauce.
• Preheat the oven to 350 degrees. Spread some tomato sauce on the bottom of a 9 x 13 x 2-inch baking dish. One at a time, lay the crepes flat on a work surface and spread 3 tablespoons of the cheese mixture down the middle. Roll each crepe around the filling and place side by side in the pan. Spoon more tomato sauce over the crepes. Top with grated Parmesan.
• Bake uncovered for 30 minutes, or until the sauce is bubbling and the crepes are heated through. Cool slightly and serve with additional warmed tomato sauce and grated Parmesan cheese on the side.

SPINACH-ARTICHOKE CANNELLONI CREPES WITH MUSTARDY CHEESE SAUCE

Steps:

• Preheat oven to 375°, with rack in upper-middle position. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated; season with salt and pepper and transfer to a bowl to cool.
• Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until mixture darkens slightly and smells nutty, about 1 minute. Whisk in milk and bring to a vigorous simmer. Continue to simmer, stirring frequently, until mixture is just thick enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper.
• Fold 3/4 cup cheese sauce into spinach mixture. Working one at a time, spoon 1/3 cup spinach-cheese mixture into the center of a crepe. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make a 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish and repeat with remaining crepe and spinach-cheese mixture. Pour remaining cheese sauce evenly over filled crepes in baking dish. Cover dish tightly with parchment-lined foil.
• Bake on center rack 15 minutes. Remove parchment-lined foil and switch oven to broil. Continue cooking until cheese sauce bubbles and browns in places and crepes are warmed through, 2 to 3 minutes more. Serve immediately.

CANNELLONI CREPES

Steps:

• Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250°F).
• Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown.
• When edges appear to be dry, flip over for a few seconds.
• Place on towel or waxed paper until all crepes are done.
• Combine all filling ingredients; beat well.
• Fill crepes peanut butter style and roll up.
• Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese.
• Bake at 350°F for 30 minutes, uncovered.

SPINACH-ARTICHOKE CANNELLONI CREPES WITH MUSTARDY CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated. Season to taste with salt and pepper; transfer to a bowl to cool.
• Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until darkened slightly and nutty, about 1 minute. Whisk in milk; bring to a boil. Boil, stirring, just until thickened enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper.
• Fold 3/4 cup cheese sauce into spinach mixture. Spoon 1/3 cup spinach mixture into the center of a galette. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make an approximate 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish. Repeat with remaining galettes and spinach mixture. Pour remaining cheese sauce evenly over filled galettes. Cover with parchment-lined foil.
• Bake on center rack 15 minutes. Switch oven to broil and continue cooking until cheese sauce bubbles and browns in places and galettes are warmed through, 2 to 3 minutes more. Serve immediately.