Best 4 Cannelloni Crepes Recipes

Indulge in the delectable experience of cannelloni crepes, a culinary masterpiece that combines the richness of cannelloni pasta with the delicate texture of crepes. Immerse yourself in the realm of Italian cuisine as you embark on a journey to savor this exceptional dish.

Our culinary voyage begins with the classic cannelloni crepe, a symphony of flavors where tender crepes are filled with a luscious mixture of ricotta, spinach, and Parmesan cheese, then bathed in a velvety tomato sauce. This iconic recipe is a timeless treasure that promises to tantalize your taste buds.

For those seeking a vegetarian delight, the spinach and ricotta cannelloni crepes offer a vibrant twist. Bursting with the freshness of spinach and the creaminess of ricotta, these crepes are a symphony of flavors that will leave you craving for more.

If you're in the mood for a hearty and succulent meal, the meat-filled cannelloni crepes are sure to satisfy your cravings. Generous portions of ground beef and pork are slow-cooked in a rich tomato sauce, then nestled within delicate crepes. This robust dish is a true celebration of Italian culinary heritage.

And for a touch of luxury, the lobster cannelloni crepes are an extravagant indulgence. Succulent lobster meat is combined with a creamy béchamel sauce, then wrapped in delicate crepes and baked to perfection. This exquisite dish is a culinary masterpiece that will impress even the most discerning palate.

So, prepare to embark on a culinary adventure as you explore the world of cannelloni crepes. Let your taste buds be captivated by the harmonious blend of flavors and textures that make this dish a true masterpiece.

Let's cook with our recipes!

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Fresh-Made Manicotti or Cannelloni Crepes Shells image

This is really a crepe and not a shell, to be used in your favorite manicotti or cannelloni recipes. These are tender, and in my opinion the flavor is nicer than store-bought. The batter can be flavored by the addition of dried basil or oregano, or use your imagination. Simply place the filling in the center of each crepe vertically, then bring each side towards the center, placing seam-side down in your baking dish. Voila! You have a filled manicotti with none of the time and mess associated with trying to stuff a store-bought shell. I find this method alot more fun ! They will expand during baking so allow plenty of room in your baking dish.

Provided by FlemishMinx

Categories Manicotti

Time 15m

Yield 9 crepes

Number Of Ingredients 4

Ingredients

1 cup flour
1 cup milk
1 beaten egg
1/2 teaspoon salt

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.

CANNELLONI CREPES

Cannelloni Crepes image

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Yield Makes 12 crepes

Number Of Ingredients 10

Ingredients

1 pound ricotta cheese
1 pound mozzarella, cut fine or shredded
1 1/4 cups finely grated Parmesan cheese, plus more for baking and serving
4 large eggs, lightly beaten
1/2 cup finely chopped fresh parsley leaves
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 to 3 dashes of Tabasco sauce
1 recipe Basic Italian Tomato Sauce
1 recipe Man 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

Spinach-Artichoke Cannelloni Crepes with Mustardy Cheese Sauce image

This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese sauce is a must-make dinner.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
3 to 4 medium-sized shallots (6 ounces), chopped (1 cup)
1 can (14 ounces) artichoke hearts, rinsed, drained, and patted dry, coarsely chopped
Kosher salt and freshly ground pepper
1 pound spinach (from 2 large bunches), thick stems removed, cut into 2 inch pieces, thoroughly washed and drained
2 tablespoons unsalted butter
4 teaspoons unbleached all-purpose flour
1 1/2 cups whole milk
1 packed cup (3 ounces) coarsely grated fontina or other melting cheese, such as Dutch Gouda or Gruyere
2 tablespoons Dijon mustard
8 Simple Crepes or galettes (to make galettes, replace the all-purpose flour with buckwheat flour)

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

Cannelloni Crepes image

This particular recipe my dear mother-in-law gave to me. This is one that has been in her family for awhile. My husband loves it and my brother-in-law has told me he likes to eat it cold! The great thing with this - you can change the filling to whatever suits your tastes. The one being posted - is the original - our family favorite! Enjoy!

Provided by Chef on the coast

Categories < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
2 cups milk
1/4 cup vegetable oil
1/4 teaspoon salt
3 eggs
1 (8 ounce) package cream cheese
2 eggs
2 cups cottage cheese (16 oz container)
4 green onions, chopped
1/2 cup butter (no margarine)
1 (28 ounce) jar favorite spaghetti sauce (we use Prego for our crepe)
1/2 cup parmesan cheese

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your cannelloni crepes will taste. Look for high-quality ingredients at your local grocery store or farmer's market.
Don't Overmix the Batter: Overmixing the batter will make your crepes tough. Mix just until the ingredients are combined.
Use a Nonstick Pan: A nonstick pan will help prevent your crepes from sticking. If you don't have a nonstick pan, you can grease a regular pan with butter or oil.
Cook the Crepes Over Medium Heat: Medium heat will help the crepes cook evenly without burning them.
Flip the Crepes Carefully: Crepes are delicate, so be careful when flipping them. Use a spatula to gently loosen the edges of the crepe before flipping it.
Fill the Crepes Immediately: Once the crepes are cooked, fill them immediately with your favorite filling. This will help prevent the crepes from drying out.
Serve the Crepes Warm: Cannelloni crepes are best served warm. You can reheat them in the oven or microwave if necessary.

Conclusion:

Cannelloni crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make perfect cannelloni crepes at home. So next time you're looking for a new recipe to try, give cannelloni crepes a try. You won't be disappointed.