- 2 h 20 min
Rolls of stuffed pasta with a golden crunchy crust, wrapped in velvety béchamel sauce. At first glance, they might look like the traditional fresh egg pasta cannelloni. For crespelle (crepes) cannelloni pasta, we have instead combined the classic crepe mix with traditional Bolognese sauce, but nothing prevents you from trying other delicious combinations: ricotta cheese and spinach or ham and mushrooms, for example. Crespelle are a clever and appetizing idea to tastefully vary the typical Sunday family dishes!
To make crespelle (crepes) cannelloni pasta, first prepare the sauce: chop the onion, celery and carrot for the sauté, then pour some olive oil into a large pan 1, add the vegetables 2 and leave to brown for 5 minutes. Then add the ground beef and pork 3 and brown over high heat for about 7-8 minutes.
Sweat with white wine 4, let it evaporate, then pour in the water 5 and the tomato puree 6. Stir and continue cooking for about 3 hours or until the sauce has thickened.
In the meantime, prepare the béchamel sauce: heat the milk in a saucepan 7; separately, melt the butter over low heat 8, then turn off the heat and add the cup (100 g) of flour all at once 9,
whisking quickly to prevent lumps from forming 10. Put the pan back over low heat and stir until it becomes golden; pour a little hot milk over the butter and flour mixture to dilute the bottom 11, then add the rest, whisking all along. Add salt and nutmeg to taste. 12
Cook for 5-6 minutes over low heat until the sauce thickens 13. Let it cool and prepare the crepes: thoroughly mix the milk 14 and eggs in a bowl. 15
Sift the flour directly into the bowl with the milk and eggs 16, then whisk 17 to obtain a smooth, lump-free mixture 18. Next, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is important to eliminate any lumps.
Butter a crepe pan (or a non-stick 8-inch (20 cm) pan) and heat it. When hot, pour a ladle of crepe batter 19 in the pan, enough to cover the bottom: help yourself with the crepe batter spreader or rotate the pan to distribute the batter evenly. After about 1 minute over medium-low heat, you will notice a slight browning 20, the edges will tend to curl up and you can turn the first crepe using a spatula. Cook the crepe on the other side for about 1 minute. As you cook them, transfer the crepes onto a plate 21 and set them aside. This recipe will yield 8 crepes.
In the meantime, the sauce will have reached the right consistency, season with salt and pepper, add the peas 22 and continue cooking for another 5 minutes. Once the sauce 23 is ready, transfer it to a bowl and dilute it with a spoonful of béchamel sauce 24.
Cut the scamorza cheese into cubes 25 and take a 14x9-inch (36x24 cm) rectangular baking dish. Spread a layer of béchamel sauce on the bottom 26, sprinkle with breadcrumbs and make the cannelloni (filled pasta tubes): lay a crepe on a cutting board, fill the center with the sauce and a few cubes of scamorza cheese 27.
Roll up the crepe 28 to create the cannellone (filled pasta tube) and place it in the pan 29. Keep going this way until you have used up all the remaining crepes. Once you have filled the baking dish, spread a generous layer of béchamel sauce on top 30,
Flavor with thyme sprigs 31 and season with a sprinkling of grated Parmesan cheese 32. Cook in a static oven preheated to 350°F (180°C) for about 10 minutes, then switch to grill mode at 460°F (240°C) for 5 minutes or the time needed to brown the surface. When cooked, let your crespelle (crepes) cannelloni pasta cool down slightly and serve 33.
The crespelle can be stored in the refrigerator for up to one day.
For a veggie version, simply replace the ragu with a ricotta and spinach filling. If you are pressed for time, you can make a faster sauce with sausage!