Cannelloni crepes

Italy Submited by BeCook

Preparation: 90 min
Skill level:
Rating:

Tags: pečurke,

If you like crepes and lasagnas then the cannelloni crepes are invented for you because they are quality combination of these two.

Ingredients for 4 persons

Béchamel sauce
to taste	pepper
30 g	flour
0.5 teaspoons	salt
30 g	butter
0.25 teaspoons	nutmegs
60 g	yellow cheese
425 ml	milk
Crepes
115 g	flour
2 com	eggs
by wish	pepper
0.125 teaspoons	salt
285 ml	milk
Filling
340 g	squash
0.5 teaspoons	salt
340 g	fresh champignons
30 g	yellow cheese
60 g	butter
200 ml	tomato pure
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.