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Home » Ingredient » Pasta » Crepe Cannelloni with Cheese & White sauce

Crepe Cannelloni with Cheese & White sauce

Last Updated June 27, 2019. Published November 8, 2018 By Rosemary 11 Comments

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Homemade Crepe Cannelloni with Cheese & White Sauce, a delicious way to serve a Baked Pasta. Soft  crepes  filled with 3 types of cheese and topped with a homemade white sauce. Then Baked to perfection!

crepe cannelloni white sauce baked in a white panCrepe Cannelloni with White Sauce

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.

White Sauce Video

I had never tried this type of Cannelloni until I came to Italy and my sister-in-law made them.

crepe cannelloni how to make in a pan and made

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.

Once my daughters got a taste of crepes they certainly didn’t stop at savory! They would make their own crepes and fill them with Nutella.

crepe cannelloni cheese white sauce how to make cut up cheese and in the pan ready for baking

How to Make a White Sauce

  • In a large pot melt butter over medium heat,
  • blend in flour and salt, gradually add milk and stir constantly ,
  • cook and stir over medium heat until mixture begins to bubble and thicken,
  • remove from heat.

White Sauce Cannelloni

crepe cannelloni in a blue pan baked

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.

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!

crepe cannelloni on a spatula

crepe cannelloni on a spatula
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5 from 7 votes

Crepe Cannelloni with Cheese & White Sauce

A delicious Italian recipe, for crepe cannelloni (cheese and white sauce), the best cheese cannelloni.
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Course Main Dish, Pasta
Cuisine Italian
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 25 crepes*
Calories 136kcal
Author Rosemary Molloy

Ingredients

FOR THE CREPES

  • 6 eggs
  • 1/2 teaspoon salt
  • 2 1/2 cups + 2 tablespoons flour
  • 3 cups water
  • FOR THE FILLING
  • 1 cup grated fresh parmesan cheese
  • 1 cup fontal cheese (fontina or gouda would work too, small cubes)
  • 3/4 -1 cup fresh mozzarella (small cubes)

FOR THE SAUCE

  • 3 1/2 cups milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 teaspoon salt
US Customary - Metric

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 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. (in the picture the plate is 7 inches (18 centimeters). 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)
  • In a medium baking pan (I used a 12x10) spread a ladle (using a 1/2 cup ladle (or more if needed)) 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 in 350° (180°) oven 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.

    Nutrition

    Calories: 136kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 250IU | Calcium: 149mg | Iron: 0.9mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

    Republished and Updated from April 10, 2014.

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      Filed Under: Christmas, Easter, Fall/Winter, Main Dish, Most Posts, Pasta

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      1. Amy Antimucci says

        December 26, 2021 at 5:57 pm

        5 stars
        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!

        Reply
        • Rosemary says

          December 26, 2021 at 6:54 pm

          Hi Amy, thanks so much, so glad you all enjoyed it. Oh yes all the fillings, it could be never ending. Happy New Year!

          Reply
      2. Katherine Feher says

        December 11, 2020 at 1:09 am

        These look amazing!! Can I freeze the crepes between parchment paper?

        Reply
        • Rosemary says

          December 11, 2020 at 12:23 pm

          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.

          Reply
      3. Vanessa says

        April 11, 2020 at 3:25 pm

        5 stars
        I love this recipe, it’s one of my favourites ever!

        Reply
      4. Lia says

        April 16, 2019 at 3:21 pm

        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?

        Reply
        • Rosemary says

          April 16, 2019 at 3:32 pm

          Hi Lia, yes you can, I would say a day before would probably be best. Hope you like them.

          Reply
          • Lia says

            April 23, 2019 at 1:58 pm

            5 stars
            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.

          • Rosemary says

            April 23, 2019 at 9:30 pm

            Hi Lia, thanks so much and so glad everyone enjoyed them. Good idea with making extra sauce. 🙂

      5. Monica says

        November 10, 2018 at 5:49 pm

        5 stars
        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!

        Reply
        • Rosemary says

          November 10, 2018 at 7:18 pm

          Hi Monica, thanks so much, so glad your family likes the recipes. Let me know how you like this one. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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