Crespelle (crepes) cannelloni pasta
- Energy Kcal 678
- Carbohydrates g 50.6
- of which sugars g 13
- Protein g 39.3
- Fats g 34.9
- of which saturated fat g 17
- Fiber g 5.2
- Cholesterol mg 179
- Sodium mg 722
- Difficulty: Average
- Prep time: 30 min
- Cook time: 35 min
- Serving: 8 people
- Cost: Average
- Note + 3 hours of cooking for the meat sauce
Rolls of stuffed pasta wrapped in velvety béchamel sauce, with a golden crunchy crust. At first glance it 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!
- For the crespelle (crepes)
- Eggs 3
- Whole milk 1 lb (500 g)
- Flour 00 2 ¼ cups (250 g)
- Butter to taste - to grease the pan
- For the filling
- Beef 1 lb - ground
- Pork 0.7 lb (300 g) - ground
- Celery 1 rib
- Carrots 1
- White onions 1
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 2 ½ tbsp (30 g)
- Tomato puree 1 ¼ cup (300 g)
- Water 4 ¼ cups (1 l)
- Canned peas 1 cup (250 g)
- Smoked Scamorza cheese 1.3 cups (150 g)
- White wine ¼ cup (50 g)
- For 4 cups (1 liter) of béchamel sauce
- Butter ½ cup (100 g)
- Flour 00 1 cup (100 g)
- Fine salt to taste
- Nutmeg to taste
- Whole milk 4 ¼ cups (1 l)
How to prepare Crespelle (crepes) cannelloni pasta
To make crespelle (crepes) cannelloni pasta, first prepare the bolognese sauce: chop the onion, celery and carrot for the sauté, then pour some olive oil into a large pan 1, add the sauté 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 set.
In the meantime, prepare the béchamel sauce: heat the milk in a saucepan 7; separately, melt the 1/2 cup (100 g) of 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 on gentle 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 on a low heat until the sauce thickens 13. Let it cool down and prepare the crepes: mix the milk and eggs in a bowl 14. Mix thoroughly 15.
Sift the flour directly into the bowl with 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 on 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 ragout 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 the surface 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 fridge for up to one day.
For a veggie version, simply replace the ragout with a ricotta and spinach filling. If you're short of time you can make a faster sauce with sausage!