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This elegant twist on traditional cannelloni uses thin, tender crepes as wrappers for a hearty filling of ground chuck, fresh vegetables, and spinach. The meat mixture is rich with garlic, onion, and dried herbs, balanced by the brightness of white wine and sharp Parmesan cheese. Baked in a simple, velvety chicken broth sauce and topped with melted mozzarella, these crepes offer a comforting, restaurant-quality meal that is surprisingly easy to assemble. Its perfect for a special weeknight dinner or a small family gathering, delivering deep Italian flavors without the fuss of rolling pasta sheets.
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Canneloni Crepes
Description
This elegant twist on traditional cannelloni uses thin, tender crepes as wrappers for a hearty filling of ground chuck, fresh vegetables, and spinach. The meat mixture is rich with garlic, onion, and dried herbs, balanced by the brightness of white wine and sharp Parmesan cheese. Baked in a simple, velvety chicken broth sauce and topped with melted mozzarella, these crepes offer a comforting, restaurant-quality meal that is surprisingly easy to assemble. Its perfect for a special weeknight dinner or a small family gathering, delivering deep Italian flavors without the fuss of rolling pasta sheets.Ingredients
Directions
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Prepare the crepes according to package directions or using the provided batter recipe (milk, flour, water, bouillon, salt, pepper), cooking them into thin, round crepes.
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Heat a large skillet over medium-high heat and add the ground chuck, chopped onion, celery, shredded carrot, and minced garlic.
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Cook the meat mixture, stirring frequently to break up the beef, until it is browned and no longer pink.
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Transfer the cooked meat mixture to a colander to drain excess fat, then pat dry with paper towels.
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Wipe out the skillet with a paper towel to remove drippings, then return the drained beef mixture to the pan.
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Meanwhile, thaw the frozen spinach and squeeze out as much liquid as possible using paper towels or a clean kitchen towel.
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Add the drained spinach, white wine, grated Parmesan, beaten egg, dried basil, dried oregano, and salt to the skillet with the beef.
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Stir the filling ingredients together until well combined and heated through.
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Lightly coat a 13x9-inch baking dish with non-stick spray.
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Spoon about 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 and roll up, placing seam-side down in the prepared baking dish.
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In a small saucepan, whisk together milk and flour until smooth, then add water, chicken bouillon granules, salt, and white pepper.
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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 filled crepes in the baking dish.
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Cover the dish with foil and bake at 375 degrees F (191C) for 20 minutes.
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Remove the foil, sprinkle the top with shredded mozzarella cheese, and bake uncovered for an additional 5 minutes until bubbly and golden.
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Let stand for a few minutes before serving, garnished with fresh chopped parsley.
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.
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