Crepe Cannelloni with Meat Sauce (2024)

Crepe Cannelloni with Meat Sauce, homemade Cannelloni made easy and delicious. A simple savory crepe filled with a meat sauce, Mozzarella and Parmesan cheese, and baked to Perfection!

The first time I tried Cannelloni made this way was at my mother-in-laws’ for one of my first Easter family gatherings in Italy, about 25 years ago.

These are quite easy and so amazing. After I tried them for the first time I could understand how my brother-in-law ate 30 of them in one sitting.

These are not your regular pasta dough cannelloni, but more of a crepe cannelloni. Strange but believe me, it totally works.

In Italian they are called Crespelle, and they seem to have originated in Florence.

The first thing to do is make the sauce, while the sauce is cooking you can start making the crepes.

How to Make Savory Crepes

In a large bowl with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1 cup at a time and continue to beat until smooth.To make them faster and easier, use a food processor or blender to combine the ingredients.

Then in a small frying pan or crepe pan, 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 spread the mixture (or the back of a spoon) but don’t make them too large or too small. (about a 5 inch in diameter round (13 cm).

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, and continue to cook until batter is finished.

Putting the Crepe Cannelloni with Meat Sauce together

On a wooden board or small plate, place 1 crepe at a time, in the middle of the crepe add 1-2 teaspoons 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 large baking pan, spread some sauce on the bottom of the pan, add the crepes to the pan until the 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 for approximately 20-25 minutes.

It may take a little time, but it is so easy to make and put together. You may have a couple of extra pots to wash, but in the end it will be well worth it.

This is probably why my mother-in-law would make Crepe Cannelloni for Christmas and Easter, she would make pans of the meat sauce and a white sauce type cannelloni, and they would be gone in minutes.

What Is The Difference Between Cannelloni And Manicotti?

To tell the truth I really can’t say there is much difference. Some say Manicotti is an Italian American term for Cannelloni. Which I can actually believe because I have never heard an Italian in Italy say Manicotti.

Some say Manicotti is a filled crepe rather than a dry Pasta Shell which is a Cannelloni. Although I have seen recipes for Manicotti made with pasta shells. Some say Manicotti is filled with a cheese filling and Cannelloni with meat.

One is made with a red sauce and the other a white sauce. But I say, whatever you want to call this Baked Dish, Cannelloni or Manicotti it’s delicious either way.

How to freeze crepes

In order to freeze them, cool the crepes first, then place a square piece of parchment paper between each crepe. Place them in a freezer safe bag or container.

They will keep for up to 3-4 months in the freezer. Before using thaw overnight in the refrigerator or for a couple of hours at room temperature and continue with the recipe.

My family prefers the White Sauce and Cheese Cannelloni, but you can try half and half to see which ones you prefer. So let the cooking begin and as always, Buon Appetito!

More Delicious Italian Baked Pasta Recipes

• Creamy Cheesy Baked Pasta
• Homemade Creamy Baked Pancetta Macaroni
• Creamy Broccoli Bacon Pasta Casserole

Updated from April 7, 2014.

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