Homemade Cheese Cannelloni
These Homemade Cannelloni are made crepe style stuffed with 3 types of cheese covered in a creamy white sauce. A delicious way to serve an Authentic Italian Baked Pasta dish. The perfect company coming or family get together dinner idea.
I recently reposted Crepe Cannelloni with Meat Sauce so I decided that I would need to redo my family’s favourite Cannelloni Crepe, with White Sauce and three types of cheese.
Ingredients
For the crepes
- Eggs
- Salt
- Flour
- Water
Filling
- Parmesan cheese
- Fontina
- Mozzarella
White Sauce
- Milk
- Butter
- Flour
- Salt
White Sauce Video
I had never tried this type of Cannelloni until I came to Italy and my sister-in-law made them.
How to make Crepe Cannelloni
In a large bowl with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1 cup at a time and continue to beat till smooth.
Making the crepes
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 to spread the mixture (or a spoon) but don’t make them too large or too small. 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.
Make the white sauce
In a large pot melt butter over medium heat, blend in the flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat.
Putting it together
On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 3-4 cubes of mozzarella, 3-4 cubes of fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe. (I usually go for 4 cubes of each and 2 dessert spoons of parmesan cheese)
In a medium baking pan spread about a 1/2 cup of sauce on the bottom of the pan and then line with stuffed cannelloni (can be touching), top with remaining white sauce and cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake for approximately 20-25 minutes.
My mother-in-law always made them with meat sauce, but my sister-in-law was the one who was more the white sauce type, having worked in a fresh pasta store she knew a few secrets. She also got me started on the White Sauce Lasagna, which is definitely a must try.
This crepe recipe makes approximately 25 crepes, so you can go half and half (meat sauce and cheese cannelloni) or just meat or just cheese.
How to store Crepe Cannelloni
The Cannelloni should be stored in an airtight container or wrapped tightly with plastic wrap and refrigerated. It will keep for up to 2 days in the fridge. Reheat in the microwave, in a low oven or in a stove top skillet, you might need to add a little milk.
How to freeze it
It’s probably best to freeze the crepes rather than the whole dish, since the white sauce could separate.
How to freeze the crepes
In order to freeze them, cool the crepes first, then place a square piece of parchment paper between each crepe. Place them in a freezer safe bag or container. They will keep for up to 4 months in the freezer. Before using thaw overnight in the refrigerator or for a couple of hours at room temperature and continue with the recipe.
But whichever you decide on, I am sure you will agree that this is an amazing way to make cannelloni. So let’s start cooking and Buon Appetito!
More Cannelloni Recipes
Crepe Cannelloni with Cheese & White Sauce
Ingredients
FOR THE CREPES
- 6 large eggs
- ½ teaspoon salt
- 2½ cups + 2 tablespoons all purpose flour
- 3 cups water
FOR THE FILLING
- 1 cup grated fresh parmesan cheese
- 1 cup fontina cheese small cubes (or gouda, provolone or gruyere)
- ¾ -1 cup fresh mozzarella (small cubes)
FOR THE WHITE SAUCE
- 3½ cups milk (2% or whole)
- ¼ cup butter*
- ¼ cup flour
- ¼ teaspoon salt
*If you use unsalted butter then add ⅓ teaspoon salt.
Instructions
FOR THE CREPES
- In a large bowl with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1 cup at a time and continue to beat till smooth.**
- In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a ¼ cup ladle (or ¼ cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle to spread the mixture (or a spoon) but don't make them too large or too small. (in the picture the plate is 7 inches (18 cm). 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.
FOR THE WHITE SAUCE
- In a large pot melt butter over medium heat, blend in the flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat.
PUTTING IT TOGETHER
- On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 3-4 cubes of mozzarella, 3-4 cubes of fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe. (I usually go for 4 cubes of each and 2 dessert spoons of parmesan cheese)
- Pre-heat oven to 350F (180C).
- In a medium baking pan (I used a 12x10inch/30x25cm) spread a ladle (using a ½ cup ladle (or more if needed)) of sauce on the bottom of the pan and then line with stuffed cannelloni (they can be touching) top with remaining white sauce and cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake for approximately 20-25 minutes. Enjoy.
**You could also put the ingredients in a blender and blend until smooth.
Notes
Nutrition
Republished and Updated from April 10, 2014.
THANKS! 50 years ago, I was in Aviano, Italy and had this dish. I loved it, and though I’ve never seen it since, I’ve never forgotten it.
Hi Dennis, thanks, glad I could help. I just made these again for Christmas! Take care and Happy New Year!
I made this for Cmas dinner, it had been years that I made a crepe manicotti, and I needed to make the meal more tender bc of eating considerations from medical complications of husband. I used 00 pasta flour bc I had it on hand. The crepes were easy to make, I prepped and froze them in advance. Then when ready, I defrosted and filled them. I put in a mix of ricotta, parm,parsley and cubes of mozzarella. Then I froze it again until ready to bake on Cmas day. I topped with gobs of shredded mozzarella and more parm and covered it in foil to bake at 375 bc it was a large platter,;and then the last 15 mins, I uncovered it to brown and bubble on edges. Spooning it on plate was a lot of cheese pull which delighted my family. You can fill these crepes with anything your heart desires.
Hi Joanne, thanks so much, glad everyone enjoyed them. Take care and Happy New Year!
I would love to add cabbage to this also. Please direct me on how to do that.
Thank you!
Hi Lynda, I am really sorry but I can’t advise how to add cabbage to this dish. It’s something I would never do. Take care!
Oh my goodness!! This recipe is incredible! I made this for my Mom and sister for Christmas dinner and they just kept saying how delicious it was. I am so, so pleased with how this turned out. I did 1/2 meat sauce and 1/2 white sauce. Putting some of each on the plates created the ultimate palate-pleasing dinner. The crepes resembled fresh pasta. Now I am dreaming of all the potential fillings. Thank you for this amazing recipe!
Hi Amy, thanks so much, so glad you all enjoyed it. Oh yes all the fillings, it could be never ending. Happy New Year!
These look amazing!! Can I freeze the crepes between parchment paper?
Thanks Katherine, yes you can freeze the crepes between parchment paper, then place them in a freezer safe container or bag. They will keep for up to 4 months. Thaw them in the fridge overnight or room temperature for a few hours.
I love this recipe, it’s one of my favourites ever!
May I make these up to just before baking, 1 or 2 days before and leave in the fridge until I’m ready to bake them?
Hi Lia, yes you can, I would say a day before would probably be best. Hope you like them.
My family loved these. The crepes were so light and delicious. They have already asked me to cook them again.
The only thing is that the white sauce was totally absorbed in the cooking process. Next time I will make extra white sauce ad keep it for when they are being served.
Hi Lia, thanks so much and so glad everyone enjoyed them. Good idea with making extra sauce. 🙂
My family all really liked your recipe for the ones with pasta sauce, so we’ll have to give these a try too! Thanks for sharing so many wonderful recipes!
Hi Monica, thanks so much, so glad your family likes the recipes. Let me know how you like this one. Have a great weekend.