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 with White Sauce
Crepe Cannelloni with White SauceI 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.
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.
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
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 with Cheese & White Sauce
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
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
Nutrition
Republished and Updated from April 10, 2014.
Amy Antimucci says
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!
Rosemary says
Hi Amy, thanks so much, so glad you all enjoyed it. Oh yes all the fillings, it could be never ending. Happy New Year!
Katherine Feher says
These look amazing!! Can I freeze the crepes between parchment paper?
Rosemary says
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.
Vanessa says
I love this recipe, it’s one of my favourites ever!
Lia says
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?
Rosemary says
Hi Lia, yes you can, I would say a day before would probably be best. Hope you like them.
Lia says
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
Hi Lia, thanks so much and so glad everyone enjoyed them. Good idea with making extra sauce. 🙂
Monica says
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!
Rosemary says
Hi Monica, thanks so much, so glad your family likes the recipes. Let me know how you like this one. Have a great weekend.