Basic Cannelloni Crepes Food

CREPE CANNELLONI WITH MEAT SAUCE

Steps:

• Before you start making the crepes, I think it is best to start cooking your sauce. In a medium pot add the oil, garlic, ground beef (broken into small pieces) cook for about 5-10 minutes turning often until almost all browned, add the tomato puree, water, oregano, basil and salt, stirring to combine, bring to a boil and lower heat and simmer until thickens ( half covered) approximately 30 - 45 minutes.
• In a large bowl** with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1/2 cup at a time and continue to beat until smooth.
• In a small frying pan or crepe pan, (I lightly greased the pan once with a brush) using a 1/4 cup ladle (or 1/4 cup) on low to medium heat, pour the crepe mixture in the pan, using the bottom of the ladle (or large spoon) spread the mixture but don't make them too large or too small. (approximately 6 inches, 15cm round). Crepes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.
• Once sauce has thickened remove from heat. From the sauce, using a slotted spoon remove about 1 cup (more or less) of the ground beef from the sauce, set aside.
• Pre-heat oven to 350F (180C).
• On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons (dessert spoon) of meat, 3-4 cubes of mozzarella, 3-4 cubes fontal cheese and 1-2 teaspoons (dessert spoon) of grated parmesan cheese. Roll up the crepe.
• In a medium to large baking pan (depending if you are making all meat or half and half), spread a ladle or a little more if needed of sauce on the bottom of the pan, add the crepes to the pan until pan is full (they can be touching), cover with remaining sauce, top with some cubes of mozzarella and sprinkle with freshly grated parmesan cheese. Bake in a 350° (180°) oven for approximately 20-25 minutes. Enjoy!

CANNELLONI CREPES

Steps:

• In a medium bowl, mix together the ricotta, mozzarella, Parmesan, eggs, parsley, salt, pepper, and Tabasco sauce.
• Preheat the oven to 350 degrees. Spread some tomato sauce on the bottom of a 9 x 13 x 2-inch baking dish. One at a time, lay the crepes flat on a work surface and spread 3 tablespoons of the cheese mixture down the middle. Roll each crepe around the filling and place side by side in the pan. Spoon more tomato sauce over the crepes. Top with grated Parmesan.
• Bake uncovered for 30 minutes, or until the sauce is bubbling and the crepes are heated through. Cool slightly and serve with additional warmed tomato sauce and grated Parmesan cheese on the side.

BASIC CANNELLONI CREPES

Steps:

• Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10 inch nonstick frying pan and lightly oil the pan, using a paper towel. Ladle ¼ cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the pan should not be too hot. Lightly oil the pan before cooking each crepe. Separate the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag.

ITALIAN BAKED CANNELLONI

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
• To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
• In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
• Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
• This should only take seconds.
• See description above for filling your crepe.

MANICOTTI- CHEESE FILLED ITALIAN CREPES

Steps:

• Crepes.
• In either a blender or mixing bowl mix together the eggs and water first.
• Add flour into this slowly till smooth.
• Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time).
• While the crepe mixture is resting, start on the filling.
• In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozzarella, basil, parsley, eggs and pepper.
• Mix till all ingredients are incorporated.
• Cover and put in refrigerator till needed.
• After the crepe mixture has rested for 1/2 hour you can start to prepare them. I use an 8-inch non-stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important!
• Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered.
• Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (If you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan).
• Let it cook till the top of the crepe appears dry. About 1 minute or so. When you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more.
• The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes I just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other.
• Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes.
• Preheat your oven to 325°F.
• Take a baking pan (13x9-inch or larger) and cover the bottom with sauce. The sauce should be room temperature, so that the cheese doesn't melt out of the crepe while you are filling them.
• To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. place them seam side down in the pan.
• Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan.
• Any extra manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them.
• Once the pan is full, put another layer of sauce on top of the stuffed manicotti till they are all covered.
• Cover pan tightly in foil.
• Place in 325°F preheated oven and bake for 40 minutes.
• Take foil off and sprinkle the remaining cup of shredded Mozzarella evenly on the top.
• Put back in oven till cheese melts and slightly browns (approx 5-10 minutes).
• Take out of oven and let rest at least 10 minutes and Enjoy!
• Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!

CANNELLONI

Steps:

• MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
• Add meat and cook until browned.
• Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
• Add chopped spinach and combine.
• Combine egg and cream, stir into meat mixture and season. Set aside.
• TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
• Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
• BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
• Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
• Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
• ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
• Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
• Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
• Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
• Serve with Salads, Crusty bread and a nice glass of red wine.

THREE MEAT CANNELLONI BAKE

Steps:

• Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
• Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
• Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
• Combine the tomato sauce and cream, set aside.
• Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
• Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

BASIC CANNELLONI CREPES

Steps:

• In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds.
• Lightly oil a skillet using a paper towel. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter.
• Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry.
• Be sure the pan doesn't become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill.
• Lightly oil pan before cooking each crepe.

CANNELLONI CREPES

Steps:

• Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250°F).
• Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown.
• When edges appear to be dry, flip over for a few seconds.
• Place on towel or waxed paper until all crepes are done.
• Combine all filling ingredients; beat well.
• Fill crepes peanut butter style and roll up.
• Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese.
• Bake at 350°F for 30 minutes, uncovered.

CANNELLONI

Steps:

• First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
• Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

BASIC CREPES

Steps:

• Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
• Crepes:
• Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
• Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
• When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
• YAY!