Cannelloni crepes
Info
- Italy
- Servings: 4 person(s)
- Skill level:
- Preparation: 90min
Opcije
If you like crepes and lasagnas then the cannelloni crepes are invented for you because they are quality combination of these two.
Ingredients:
| Béchamel sauce: | |
|---|---|
| 60 g | yellow cheese |
| 425 ml | milk |
| 30 g | flour |
| 1/4 teaspoon | nutmeg |
| 30 g | butter |
| 1/2 teaspoon | salt |
| to taste | pepper |
| Crepes: | |
| 285 ml | milk |
| 115 g | flour |
| 2 com | eggs |
| by wish | pepper |
| 0.125 teaspoon | salt |
| Filling: | |
| 340 g | squash |
| 340 g | fresh champignons |
| 200 ml | tomato pure |
| 30 g | yellow cheese |
| 60 g | butter |
| 1/2 teaspoon | salt |
| to taste | pepper |
Crepes
Sieve flour into a bigger bowl and, then, make a hallow in the middle of the bowl. Add the eggs and half of the amount of milk and beat until smooth.
Add the rest of the milk beating constantly.
Add salt and pepper and beat again.
Fry the crepes from the prepared dough.
If you don’t know how to make crepes, look at recipe Crepes
Preparation of filling
Clean and slice champignons.
Peel squash and grate on side of grater with big holes.
A squash in a dish will tender the smell of champignons.
Finely grate cheese.
Warm up butter and fry champignons briefly.
Add grated squash and tomato pure and cook until all the liquid evaporates.
After that, add grated cheese in the filling and stir well.
Add salt and pepper and leave the filling to cool down.
Preparation of béchamel sauce
Warm up butter, add flour and fry about 2-3 minutes, stirring all the time.
Slowly pour milk stirring fast all the time (to avoid the creating of crumbles). It would be the best to pour a small amount of the milk first and to stir until smooth and, then, to pour the rest of the milk stirring rapidly and constantly.
If there are some crumbles in the sauce anyway, help yourself with a little trick – beat them using a mixer!
Add grated cheese and stir it well.
Add salt and pepper.
Add nutmeg and stir again.
Look the following video to see thickness of the sauce.
Filling
Spread each crepe with sauce and roll them up firmly.
Range filed crepes in a refractory mold.
Pour over ranged crepes with béchamel sauce. You can grate cheese over, too. Bake the crepes for about 25 minutes in an oven preheated to 200 °C, or until golden on top.
Serving
Serve the crepes warm. You can garnish them with finely chopped chives.
Sieve flour into a bigger bowl and, then, make a hallow in the middle of the bowl. Add the eggs and half of the amount of milk and beat until smooth.
;)
;)
Add the rest of the milk beating constantly.
;)
Add salt and pepper and beat again.
;)
;)
Fry the crepes from the prepared dough.
;)
If you don’t know how to make crepes, look at recipe Crepes
Preparation of filling
Clean and slice champignons.
;)
Peel squash and grate on side of grater with big holes.
;)
;)
A squash in a dish will tender the smell of champignons.
Finely grate cheese.
;)
Warm up butter and fry champignons briefly.
;)
;)
Add grated squash and tomato pure and cook until all the liquid evaporates.
;)
;)
After that, add grated cheese in the filling and stir well.
;)
Add salt and pepper and leave the filling to cool down.
;)
;)
Preparation of béchamel sauce
Warm up butter, add flour and fry about 2-3 minutes, stirring all the time.
;)
;)
Slowly pour milk stirring fast all the time (to avoid the creating of crumbles). It would be the best to pour a small amount of the milk first and to stir until smooth and, then, to pour the rest of the milk stirring rapidly and constantly.
;)
If there are some crumbles in the sauce anyway, help yourself with a little trick – beat them using a mixer!
Add grated cheese and stir it well.
;)
;)
Add salt and pepper.
;)
;)
Add nutmeg and stir again.
;)
Look the following video to see thickness of the sauce.
Filling
Spread each crepe with sauce and roll them up firmly.
;)
;)
;)
Range filed crepes in a refractory mold.
Pour over ranged crepes with béchamel sauce. You can grate cheese over, too. Bake the crepes for about 25 minutes in an oven preheated to 200 °C, or until golden on top.
;)
Serving
Serve the crepes warm. You can garnish them with finely chopped chives.
Bon Appetit!
