Crepe Cannelloni alla Nonna

A new twist on an old classic. A signature Italian dish stuffed with delicious spinach and ricotta filling or a saucy meatball filling; Cannelloni. Traditionally, cannelloni are made with pasta shells but that would be too heavy. Why not enjoy cannelloni without the extra calories? I make them with a light and fluffy crepe. It saves my weight and you don’t feel bloated.

This recipe is from my grandmother from her mother. It has been in my family for generations and I love it every time she makes them. The measurements differ from how much you make. We made about 60 crepes for the cannelloni, but they are light so you can eat 5 pieces without feeling sick. Here is her version of Cannelloni.

Ingredients for Crepe:

3 eggs

1 cup flour

1 cup water

pinch of salt

Directions:

1. Add eggs and salt to your flour.

2. Gradually add water and mix with hands.

3. Once everything is incorporated you should have a pancake batter consistency.

Ingredients for tomato sauce:

1 cooked tomato jar

3 chopped garlic

½ chopped onion

fresh basil (3 pieces)

2 tbsp. olive oil

Directions:

1. Add your olive oil, sauté your garlic and onions.

2. Add your jar of strained tomatoes and cook for 2 hours.

3. Once the sauce has reduced to a semi- thick consistency. Let aside and cool.

Ingredients for Béchamel sauce:

3 tbsp. flour

3 tbsp. butter

2 cups milk

1 tbsp. nutmeg

Directions:

1. Add your butter to a sauce pan, once butter is melted add your flour.

2. Whisk your butter and flour until you get a nice paste.

3. Add your milk, whisk and let it cook until it becomes thick.

4. Once thick, add nutmeg and set.

Ingredients for the filling:

5 cups spinach

1 pound of ricotta

2 cups parmesan cheese

1 cup mozzarella

½ cup fresh parsley

3 eggs, beaten

salt and pepper to taste

Directions:

1. Blanch spinach.

2. Mix all ingredients together. Set aside.

Making cannelloni:

1. Get a hotel pan, add a layer of the made tomato sauce.

2. Fill your crepes with the spinach filling or meat filling (crumbled meatballs).

3. Roll up and add into roasting pan.

4. Fill the pan with crepes until there is no more room.

5. Add your béchamel sauce and another layer of tomato sauce on top of the filled crepes.

6. Cover roasting pan with aluminum foil and bake for 30 minutes covered. And then uncovered for 10 minutes or until you see bubbling.

7. Once cooked, let it cool for 10 minutes. Serve.

Google Search, Google, https://www.google.com/search?q=cannelloni+with+crepes&source=lnms&tbm=isch&sa=X&ved=0ahUKEwie67Hpoc_lAhXCVt8KHTDlAnQQ_AUIEigB&biw=1440&bih=710#imgrc=71CY6i2-F7tMvM.