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

• Mushroom & Ham Cannelloni
• Spinach Ricotta Cannelloni

Crepe Cannelloni with Cheese & White Sauce

Rosemary Molloy

A delicious Italian recipe, for crepe cannelloni (cheese and white sauce), the best cheese cannelloni.

5 from 7 votes

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Prep Time 40 mins

Cook Time 25 mins

Total Time 1 hr 5 mins

Course Main Dish, Pasta

Cuisine Italian

Servings 25 crepes*

Calories 136 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 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 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

*This recipe makes approximately 25 crepes (maybe more maybe less depending on how big you make your crepes, remember not too thick). I am assuming that you will make half meat sauce and half cheese cannelloni, if you do all meat or all cheese, then double the ingredients for the filling.

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.

It’s probably best to freeze the crepes rather than the whole dish, since the white sauce could separate.

Freeze the completely cooled crepes, 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.

Nutrition

Calories: 136kcalCarbohydrates: 12gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 55mgSodium: 192mgPotassium: 80mgSugar: 1gVitamin A: 250IUCalcium: 149mgIron: 0.9mg

Keyword authentic Italian Cannelloni, cannelloni recipe, cannelloni with white sauce, crepe cannelloni

Tried this recipe?Let us know how it was!

Republished and Updated from April 10, 2014.