Cannelloni Crepes
Elevate your pasta night with these irresistible Cannelloni Crepes, a delightful twist on the classic Italian favorite that combines the delicate texture of homemade crepes with a rich and creamy ricotta-spinach filling. Perfectly layered with tangy marinara, velvety béchamel, and a golden, bubbly topping of mozzarella cheese, this baked dish is as comforting as it is elegant. With just 30 minutes of prep time, these crepes are rolled and baked to perfection, offering a lighter, melt-in-your-mouth take on traditional pasta sheets. Ideal for family dinners or entertaining guests, this recipe pairs beautifully with a crisp side salad and a glass of wine. Perfect for fans of Italian cuisine and homey casseroles, Cannelloni Crepes is your ticket to gourmet indulgence with everyday ingredients.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 300 ml Milk
- 2 large Eggs
- 30 grams Butter
- 250 grams Ricotta cheese
- 300 grams Spinach, fresh or frozen
- 50 grams Parmesan cheese, grated
- 100 grams Mozzarella cheese, grated
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Pepper
- 400 ml Marinara sauce
- 30 grams Unsalted butter (for béchamel sauce)
- 30 grams All-purpose flour (for béchamel sauce)
- 350 ml Milk (for béchamel sauce)
- 0.25 teaspoons Ground white pepper
Instructions
Prepare the crepes: In a mixing bowl, whisk together 120 grams of all-purpose flour, 300 ml of milk, and 2 large eggs until smooth. Melt 30 grams of butter in a non-stick pan. Ladle a small amount of crepe batter into the pan, swirling to coat the bottom in a thin layer. Cook for 1-2 minutes per side until lightly golden. Repeat until all batter is used, setting the crepes aside on a plate.
Make the filling: Wilt 300 grams of spinach in a pan (or thaw and drain if using frozen spinach). Let it cool, then squeeze out any excess moisture. Chop the spinach finely and mix it with 250 grams of ricotta, 50 grams of grated Parmesan, 0.25 teaspoons of nutmeg, and salt and pepper to taste.
Prepare the béchamel sauce: In a small saucepan, melt 30 grams of butter over medium heat. Stir in 30 grams of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 350 ml of milk until smooth. Cook, stirring constantly, until the sauce thickens. Season with 0.25 teaspoons of white pepper and a pinch of salt.
Assemble the cannelloni: Preheat the oven to 180°C (350°F). Spread a thin layer of marinara sauce (about 100 ml) in the bottom of a baking dish. Take a crepe and spread 2-3 tablespoons of the ricotta filling along one edge. Roll it into a tube and place it seam-side down in the baking dish. Repeat with remaining crepes and filling.
Add the toppings: Pour the remaining marinara sauce evenly over the stuffed crepes. Spoon the béchamel sauce on top, spreading it gently with the back of a spoon. Sprinkle 100 grams of grated mozzarella cheese over the sauces.
Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly.
Serve: Let the cannelloni crepes cool for a few minutes. Serve warm, garnished with extra Parmesan, if desired.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 5408 mg | 235% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 47.1 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 3555 mg | 273% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3343 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
