Stuffed Cannelloni

Stuffed Cannelloni



  • 2 eggs

  • 1 cup of milk

  • 3/4 cup of flour

  • 1/8 tsp of salt

  • 1 tsp of dried basil


  • in a large bowl whisk together all the ingredients.

  • Refrigerate for 1 hour.

  • Grease a small 6-7 inch frying pan with butter.

  • Heat the pan and add around 3 Tbls of the crepe mixture.

  • Swirl the pan around to coat the bottom.

  • When the edges of the crepe pulls away from pan flip with a spatula.

  • Then slip onto a plate and repeat.

  • Add bits of butter as needed

    NOTE: This recipe should make around 12 crepes



  • 1 pound of ricotta cheese

  • 1 pound of spinach, cooked and chopped

  • 1 cup of grated asiago cheese

  • 1/4 cup of chopped parsley

  • 1/2 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 2 eggs

  • 1 package of mozzarella cheese


  • Thoroughly mix together all the ingredients.

  • Pre-heat the oven to 350 degrees.

  • Coat the bottom of a greased baking dish with some red gravy.

  • Place the ricotta mixture in the crepe and roll up.

  • Repeat until you use all the crepes.

  • Place the crepes in the baking dish and top with more gravy and mozzarella cheese.

  • Bake for 30 to 40 minute.

    Serves 4 people and don’t forget the garlic bread.

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