On a wooden board or small plate, place 1 crepe at a time. In the middle of the crepe add mozzarella, fontina cheese and grated parmesan cheese. Roll up the crepe.
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. Top with remaining white sauce and cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake and enjoy!