Crepes Cannelloni Recipes
BASIC CANNELLONI CREPES
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
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 CREPES
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
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.
FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS
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
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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