Crepe Cannelloni Recipe Stuffed With An Amazing Bolognese Sauce
Crepe Cannelloni Recipe with a meaty Bolognese sauce, a traditional Cannelloni recipe offers a delightful Italian experience by incorporating crepes instead of pasta. The crepes are stuffed with a Bolognese sauce and topped with a creamy cheesy béchamel sauce. Perfect for dinner parties or family meals, this recipe not only satisfies the palate but can also be prepared in advance, ensuring a stress-free and enjoyable dining experience.
Recipe Video
Recipe Ingredients
For the Bolognese Sauce:
- 2 pounds Spicy Italian Sausage (or preferred protein)
- 2 cups Onion, diced
- 2 cups Celery, diced
- 2 cups Carrots, diced
- 2 tablespoons Garlic, chopped
- 1 tablespoon Fresh Thyme, chopped
- 1 tablespoon Fresh Rosemary, chopped
- 2 cans 28 ounce each Whole Peeled Tomatoes
- 1 cup Tomato Paste
- Salt and Pepper, to taste
For the Crepes (makes about 5 to 6 9” inch crepes)
- 1 cup All-Purpose Flour
- 1 cup Milk
- 2 Large Eggs
- 2 tablespoons Melted Butter
- 1/4 teaspoon Ground Nutmeg
- Salt and Pepper to taste
For the Mornay Sauce:
- 2 ounces 56g Butter
- 1/2 cup All-Purpose Flour
- 1 cup Milk
- 5 ounces Cheddar Cheese, grated
- 2 ounces Mozzarella Cheese, as needed
- 2 ounces Cream
- Nutmeg, a pinch
- Salt and Pepper, to taste
Recipe Instructions
Make the Bolognese Sauce:
- In a large fry pan, add 1 tablespoon of olive oil and when hot add the sausage and breaking it up with a spoon until it is nice golden brown.
- In another pot, sweat onions, celery, and carrots until softened.
- Add garlic, thyme, and rosemary, cooking until fragrant.
- Stir in whole tomatoes and tomato paste. Season with salt and pepper.
- Simmer on low heat for 45-60 minutes.
- Adjust seasoning if needed and cool the sauce in the fridge as it is easier to make this dish with a cooled sauce.
Make the Crepes:
- Follow Chef's instructions in the video to make the crepes in the pan.
- Heat a non-stick pan and lightly coat with melted butter.
- Pour a ladle of crepe batter into the center, swirling to spread evenly.
- Cook until edges lift easily, then flip to cook the other side.
- Stack cooked crepes without wax paper in between and cover with plastic wrap immediately to keep moist.
Make the Mornay Sauce:
- Melt butter in a saucepan, whisk in flour to form a roux and cook for a couple minutes.
- Gradually add milk, stirring until smooth and thickened.
- Add cheddar and mozzarella cheese, melting into the sauce.
- Season with nutmeg, salt, and pepper.
Preheat Oven to 375°F (190°C)
Assembling and Baking the Cannelloni:
- Place a spoonful of Bolognese sauce on each crepe, roll tightly.
- Arrange rolled crepes in a buttered baking dish.
- Cover with mornay sauce and additional cheese.
- Bake until golden brown, about 20-25 minutes.
- Garnish with fresh parsley and serve warm.
- Enjoy this heartwarming and traditional cannelloni, a perfect blend of flavors and textures that is sure to delight your taste buds!
