Crepe Cannelloni with Meat Sauce
Crepe Cannelloni with Meat Sauce, homemade Cannelloni made easy and delicious. A simple savory crepe filled with a meat sauce, Mozzarella and Parmesan cheese, and baked to Perfection!
The first time I tried Cannelloni made this way was at my mother-in-laws’ for one of my first Easter family gatherings in Italy, about 25 years ago.
These are quite easy and so amazing. After I tried them for the first time I could understand how my brother-in-law ate 30 of them in one sitting.
These are not your regular pasta dough cannelloni, but more of a crepe cannelloni. Strange but believe me, it totally works.
In Italian they are called Crespelle, and they seem to have originated in Florence.
The first thing to do is make the sauce, while the sauce is cooking you can start making the crepes.
How to Make Savory 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 until smooth.To make them faster and easier, use a food processor or blender to combine the ingredients.
Then in a small frying pan or crepe pan, 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 spread the mixture (or the back of a spoon) but don’t make them too large or too small. (about a 5 inch in diameter round (13 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, and continue to cook until batter is finished.
Putting the Crepe Cannelloni with Meat Sauce together
On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
In a large baking pan, spread some sauce on the bottom of the pan, add the crepes to the pan until the pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake for approximately 20-25 minutes.
It may take a little time, but it is so easy to make and put together. You may have a couple of extra pots to wash, but in the end it will be well worth it.
This is probably why my mother-in-law would make Crepe Cannelloni for Christmas and Easter, she would make pans of the meat sauce and a white sauce type cannelloni, and they would be gone in minutes.
What Is The Difference Between Cannelloni And Manicotti?
To tell the truth I really can’t say there is much difference. Some say Manicotti is an Italian American term for Cannelloni. Which I can actually believe because I have never heard an Italian in Italy say Manicotti.
Some say Manicotti is a filled crepe rather than a dry Pasta Shell which is a Cannelloni. Although I have seen recipes for Manicotti made with pasta shells. Some say Manicotti is filled with a cheese filling and Cannelloni with meat.
One is made with a red sauce and the other a white sauce. But I say, whatever you want to call this Baked Dish, Cannelloni or Manicotti it’s delicious either way.
How to freeze 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 3-4 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.
My family prefers the White Sauce and Cheese Cannelloni, but you can try half and half to see which ones you prefer. So let the cooking begin and as always, Buon Appetito!
More Delicious Italian Baked Pasta Recipes
- Creamy Cheesy Baked Pasta
- Homemade Creamy Baked Pancetta Macaroni
- Creamy Broccoli Bacon Pasta Casserole
Crepe Cannelloni with Meat Sauce
Ingredients
FOR THE CREPES
- 6 eggs
- ½ teaspoon salt
- 2½ cups + 2 tablespoons flour
- 3 cups water
ADDITIONAL FILLINGS
- 1 cup grated fresh parmesan cheese
- 1 cup fontal cheese (small cubes)
- 1 cup fresh mozzarella (small cubes)
FOR THE MEAT SAUCE
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- ½ pound ground beef
- 2¾ cups tomato puree (passata)
- 2 cups water
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon salt
Instructions
MEAT SAUCE
- Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the oil, garlic, ground beef (broken into small pieces) cook for about 5-10 minutes turning often until almost all browned, add the tomato puree, water, oregano, basil and salt, stirring to combine, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 – 45 minutes.
FOR THE CREPES
- In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until 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 (or large spoon) spread the mixture but don’t make them too large or too small. (approximately 6 inches, 15cm round). 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.
- Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup (more or less) of the ground beef from the sauce, set aside.
PUTTING THE CREPE CANNELLONI TOGETHER
- Pre-heat oven to 350F (180C).
- On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
- In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes. Enjoy!
**you could also use a food processor or blender.
Notes
I am assuming that you will make half meat sauce and half cheese cannelloni, if you do all meat or all cheese, then you should double the ingredients for the filling.
Nutrition
Updated from April 7, 2014.
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2-3/4 cups of tomato purée and 2 cups water?? Don’t think I have ever seen a large can of purée. Always quite small. I use the small can when making spaghetti sauce. Is purée and water that much better than crushed tomatoes and small can of purée?
Hi Laura, I think you are confusing tomato puree/passata with tomato paste. Tomato puree/passata/conserva is sold in large glass jars. If you prefer you can use crushed tomatoes and paste but I try to show the authentic Italian way :).
Laura isn’t confused. In some countries (notably the UK) people say tomato puree for what most of the rest of the world calls tomato paste. I find surfing the different terms can be difficult at times.
Made this the other night, wow, wow, wow! Bad news is now I don’t want to go back to pasta shells! I want to make everything with crepes. Thank goodness I have a crepe maker. Thank you for the recipe.
Hi Nicole, thanks so much, I know when I first tried these I could not believe how good they were, and I totally understood my husband and his brothers having contests to see who could eat the most. 🙂 Have a great week.
Made this tonight, now I don’t want to go back to pasta shells, this is so much better! I can’t wait to try other fillings.
Hi Nicole, thanks so much, so glad you enjoyed it. It’s our favourite also. Happy New Year.
I made this tonight and it was a big hit with everyone! I used grated cheddar cheese instead of cubes (it was all I had on hand), and I made a few white sauce and cheese rolled crepes too. I spread the extra white sauce over each layer of crepes, together with some meat sauce. Although I thought my crepes were a little too thick (must remember to spread the batter out next time), the dish still tasted amazing. Thank you for the recipe! I think I much prefer this over lasagne 😎
P.S. It is possible to freeze the crepe cannelloni?
Hi Shl, thanks so much, and yes we prefer it over lasagna for sure. Yes you can freeze it already to be baked (sauce and cheese included). Cover the pan, I usually use foil, with foil wrap and place in an airtight bag. It will keep for 1-2 months. Take care.
My family and I loved this recipe. The crepes were very easy to make and came out beautifully. We made half the batter plain, then added some chives and garlic seasoning to the rest which we are planning to use with eggs. I didn’t have pureed tomatoes so I used a can of diced tomatos with garlic and a small can of tomato sauce. Used a pound of ground meat and the rest as per your recipe. The only addition we may add next time is some extra marinara for those who prefer more sauce. Delicious, thanks for posting.
Hi Leann, thanks so much, so glad you and your family enjoyed it. Have a great weekend.
I am confused. In the recipe you say to boil the ground meat first. Correct? you don’t sauté?
Hi Diane, thanks I corrected it, it should be sauteed. Thanks let me know how it goes.
Hi Rosemary,
I’m looking forward for try this but I have a couple of questions
can I make this eggless?
Can I freeze crepes to use when needed ? If yes how should I freeze them ?
Hi Dina, I have never made crepes without eggs, I really don’t know if it would work or if you could use an egg replacement. Yes they can be frozen, place a square piece of parchment paper between the cooled crepes, then place in a freezer safe bag or container and freeze. Hope that helps.
can i use crushed tomatoes instead of tomato puree?
Hi Bridge, yes that should be fine. Let me know how it goes.
We are making this recipe for dinner tonight, and do not see where to put the fantal cheese?? HELP!!
HI Louise, sorry about that, it should be added with the mozzarella and parmesan cheese. (Just saw this now, that’s the problem with being 6-9 hours ahead). Let me know how it went.
I came across your recipe this morning and had to share that where my husband comes from in Italy, Pescara,they also use crepes for cannelloni. Traditionally with ricotta filling and tomato sauce baked in oven. I find it easier to make crepes for cannelloni than pasta and are much lighter.
I will try your recipe the next time I’ll be making them!
Thanks Fran, let me know what you think.
Hello Rosemary,
I have just found your web page! I’m am happy I did. My Nana is from Southern Italy and raised her family here in the United States. I am 2nd generation and the 1st born son to an Italian Mother, my Nana, my Mom who have both passed away taught me to cook at a very early age. I saw your crepes and had to see, y Your Recipe is very close to my Nana’s I still make the crepes today as well as my own pasta (stuffed or otherwise) I’m happy to have found you. I’m going to read your recipes…
Thank You for Sharing,
Joe
Joseph, thanks I’m glad you found the blog too. The first time my MIL made these I loved them. Hope you enjoy the recipes.
I think you might have saved me a lot of work. My sons live Manicotti with ricotta and my husband hates ricotta, it doesn’t agree with him. I was going to make homemade pasta for him and crepes for the boys and their families. I wasn’t sure the meat would holdup in the crepes. It’s December 23, I am running out of time, I need to decide and I don’t want to make Lasagne again. I think this might work.
Thank you.
Hi Beatrice, I think this would work for both, I hope you all enjoy it. Let me know. Merry Christmas.
I made these tonight and they were great! I’m glad you mentioned getting all the fillings and sauce ready first because it’s a fast process once you get cooking the crepes!
Hi Monica, thanks so much, so glad you enjoyed them. Have a great week.
I have just learned about your food blog today through Katherine’s Corner and her giveaway with you as one of her co-sponsors. So glad to meet another Italian foodie…..I’m always wanting to learn more about my native cuisine from fellow Italians. Now following thru email and have completed several (many yet to go) entries to your lovely giveaway. I’m not trying to sound weird, but I’ve got a great Italian giveaway going on right now too.
Piacere mio!
Baci,
Roz
Hi Roz nice to meet you too, you have a great giveaway, the cooking class is a wonderful idea. Nothing like Italian cooking. Thanks, Buon lavoro!
Oh my gosh… you have me craving this now and it’s 6 am here! Beautiful!
Thanks Malia, oops, don’t worry it will be lunchtime before you know it.