Name Cannelloni
Source Susie



3 eggs room temperature
1/3 cup oil plus some for later
3 cups flour
1 tsp salt - taste add more if necessary
2 1/2 cups whole milk
3/4 cup water
1 tsp baking powder

1 1/4 lbs meat
1/2 bag spinach
1 bunches of swiss chard
1/2 carrot
1/2 celery
1/2 onion
1/2 red pepper peeled

Sauce to cover cannellonis.

Make Filling:
Cook greens and squeeze all of water out. Saute meat, onion, celery, red pepper and carrot. Mix with greens and chill well.

Make Crepes:
Beat eggs and salt. Add milk and mix. Add 1/4 of flour mixture, mix, add oil, mix, add another 1/4 flour, mix and rest of flour, mix.

Put the mixture in the refrigerator and let it sit for a while - an hour. If the mixture is too thick, add oil and water - perhaps 1/4 cup of each.

Butter the pan. Coat the pan with batter. Cook over medium high flame.

For each crepe - put a small amount of filling, add cheese (1/2 slice havarti, ricotta - which should be mixed with cottage cheese). Roll crepe over filling, fold ends and then fold under.

Warm sauce. Coat the bottom of a pan with sauce. Put cannelloni in the dish spaced 1/2 to 1 inch apart. Add sauce to cover - maybe a little water if the sauce is thick. Save some sauce for later as cannelloni's will soak up some sauce. Cover with parchment paper and then foil.

Bake at 375 for approximately 20 minutes.

This recipe will make approximately 15 cannellonis.

Parsed Ingredients
whole fraction measure ingredient

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