Basiccannellonicrepes Recipes

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CANNELLONI CREPES



Cannelloni Crepes image

This particular recipe my dear mother-in-law gave to me. This is one that has been in her family for awhile. My husband loves it and my brother-in-law has told me he likes to eat it cold! The great thing with this - you can change the filling to whatever suits your tastes. The one being posted - is the original - our family favorite! Enjoy!

Provided by Chef on the coast

Categories     < 4 Hours

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 cups flour
2 cups milk
1/4 cup vegetable oil
1/4 teaspoon salt
3 eggs
1 (8 ounce) package cream cheese
2 eggs
2 cups cottage cheese (16 oz container)
4 green onions, chopped
1/2 cup butter (no margarine)
1 (28 ounce) jar favorite spaghetti sauce (we use Prego for our crepe)
1/2 cup parmesan cheese

Steps:

  • Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250°F).
  • Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown.
  • When edges appear to be dry, flip over for a few seconds.
  • Place on towel or waxed paper until all crepes are done.
  • Combine all filling ingredients; beat well.
  • Fill crepes peanut butter style and roll up.
  • Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese.
  • Bake at 350°F for 30 minutes, uncovered.

BASIC CANNELLONI CREPES



Basic Cannelloni Crepes image

This is the basic cannelloni creps recipes... You can fill with whatever you desire, I prefere fill it with cooked ground beef.

Provided by Caramellita

Categories     Lunch/Snacks

Time 1h

Yield 8-10 crepes, 4-6 serving(s)

Number Of Ingredients 5

3 eggs
1 cup water
1 cup flour
1 pinch salt
vegetables or olive oil

Steps:

  • In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
  • Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
  • Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
  • Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
  • Lightly oil pan before cooking each crepe.

Nutrition Facts : Calories 168.9, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 93.1, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 8

CANNELLONI



Cannelloni image

Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 21

FILLING:
1 large onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons heavy whipping cream
2 large eggs, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
10 lasagna noodles
1 can (24 ounces) tomato sauce, divided
CREAM SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS



Fresh-Made Manicotti or Cannelloni Crepes Shells image

This is really a crepe and not a shell, to be used in your favorite manicotti or cannelloni recipes. These are tender, and in my opinion the flavor is nicer than store-bought. The batter can be flavored by the addition of dried basil or oregano, or use your imagination. Simply place the filling in the center of each crepe vertically, then bring each side towards the center, placing seam-side down in your baking dish. Voila! You have a filled manicotti with none of the time and mess associated with trying to stuff a store-bought shell. I find this method alot more fun ! They will expand during baking so allow plenty of room in your baking dish.

Provided by FlemishMinx

Categories     Manicotti

Time 15m

Yield 9 crepes

Number Of Ingredients 4

1 cup flour
1 cup milk
1 beaten egg
1/2 teaspoon salt

Steps:

  • Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
  • Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
  • Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
  • The crepe should set almost instantly.
  • As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
  • This should only take seconds.
  • See description above for filling your crepe.

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