This comforting dish transforms the classic cannelloni into delicate, bite-sized crepes. The filling combines browned ground chuck with fresh vegetables like carrot, celery, and onion, enriched with thawed spinach and aromatic herbs. Each crepe is rolled tightly and nestled in a savory broth made from milk, flour, and chicken bouillon. Baked until the mozzarella cheese on top is golden and bubbly, these crepes offer a tender texture with deep, savory flavors. It is an excellent choice for a hearty dinner party main course or a cozy family meal, providing a unique twist on traditional Italian pasta dishes.
Canneloni Crepes
Description
This comforting dish transforms the classic cannelloni into delicate, bite-sized crepes. The filling combines browned ground chuck with fresh vegetables like carrot, celery, and onion, enriched with thawed spinach and aromatic herbs. Each crepe is rolled tightly and nestled in a savory broth made from milk, flour, and chicken bouillon. Baked until the mozzarella cheese on top is golden and bubbly, these crepes offer a tender texture with deep, savory flavors. It is an excellent choice for a hearty dinner party main course or a cozy family meal, providing a unique twist on traditional Italian pasta dishes.Ingredients
Directions
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Prepare crepes using 1/2 cup skim milk, 2 tablespoons flour, 1/2 cup water, 1/2 teaspoon chicken bouillon granules, 1/8 teaspoon salt, and a dash of white pepper, cooking until thin and tender.
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In a large skillet, combine ground chuck, chopped onion, celery, shredded carrot, and minced garlic over medium heat.
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Cook the meat mixture, stirring frequently to crumble the beef, until it is fully browned and cooked through.
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Drain the meat mixture in a colander to remove excess fat, then pat dry with paper towels.
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Wipe the skillet clean to remove remaining drippings, then return the dried beef mixture to the pan.
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Thaw the frozen spinach and drain thoroughly, pressing between paper towels to remove as much excess liquid as possible.
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Add the drained spinach, white wine, grated Parmesan, beaten egg, dried basil, dried oregano, and salt to the skillet; stir well to combine.
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Spoon approximately 3 tablespoons of the meat mixture down the center of each crepe.
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Fold the sides of the crepe over the filling, then roll up tightly.
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Place the filled crepes seam-side up in a 13x9 inch baking dish that has been coated with cooking spray.
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In a small saucepan, combine milk and flour, stirring until smooth to create a slurry.
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Add water, chicken bouillon granules, salt, and pepper to the saucepan.
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Cook the sauce over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
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Pour the hot sauce evenly over the crepes in the baking dish.
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Cover the dish and bake at 375 degrees Fahrenheit (191C) for 20 minutes.
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Remove the cover, sprinkle with shredded mozzarella cheese, and bake uncovered for an additional 5 minutes until cheese is melted.
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Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 139.9kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 2.0g10%
- Cholesterol 45.4mg16%
- Sodium 3718.8mg155%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 1.2g5%
- Sugars 1.6g
- Protein 12.7g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
