Italian
Cannelloni of Crepes Stuffed with Ricotta and Spinach
by Gambero Rosso · 452K subscribers on YouTube
Delicious cannelloni made with thin crepes filled with ricotta and spinach, topped with a light tomato sauce and béchamel, then baked until golden.
- Cook
- 15 min
- Difficulty
- medium
Ingredients
15 items- 150 gFlourFor the crepes
- 500 mlMilkFor the crepes (divided: 500 ml for batter + 500 ml for béchamel)
- SaltTo taste
- PepperTo taste
- NutmegTo taste, for crepes and filling
- RicottaFor the filling
- ParmigianoFor filling and topping
- Garlic1 clove, crushed, for filling
- SpinachFor the filling; boiled, squeezed and sautéed with butter and parmesan
- EggFor the filling, to bind
- 25 gButterFor the béchamel
- Extra Virgin Olive OilFor sautéing and cooking crepes
- OnionFor the tomato sauce
- Tomato PassataFor the tomato sauce
- Basil(optional) — Optional, for garnish
Method
- Prepare the crepe batter: mix flour, eggs, milk, salt, pepper and nutmeg. Let the batter rest for 15-20 minutes.
- Prepare the light tomato sauce: sauté finely chopped onion in olive oil, add tomato passata, salt and pepper. Let it reduce over low heat.
- Prepare the béchamel: melt butter in a saucepan, add flour and stir for a minute. Gradually add milk, whisking constantly until thickened. Season with salt and nutmeg.
- Prepare the spinach: boil the spinach until tender, squeeze out excess water, then sauté in a pan with butter and a little parmesan.
- Prepare the filling: mix ricotta, grated parmesan, crushed garlic, the sautéed spinach, and an egg. Season with salt, pepper and nutmeg.
- Cook the crepes: heat a non-stick pan with a little oil. Pour a ladle of batter, swirl to coat the pan, cook until golden on both sides. Repeat with remaining batter.
- Butter a baking dish.
- Place a crepe on a work surface, spoon some filling along one edge, roll it up tightly and cut in half if desired. Place the rolls in the buttered dish, seam side down.
- Mix the béchamel with the tomato sauce (or keep separate). Pour the mixture over the crepes to cover them completely.
- Sprinkle generously with grated parmesan.
- Bake in a preheated oven at 170°C for about 15 minutes, until the top is golden and bubbling.
- Serve hot, optionally with fresh basil leaves.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
