Homemade meat filled crepes covered with sauces and cheese and baked. Family favorite served with salad and crusty garlic bread.

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Ingredients

Directions

  • To Make Crepes: In a medium bowl beat eggs thoroughly, then add milk and butter. Beat in flour and salt until smooth. (Note: Batter is best if left to set for 1/2 hour before using). Brown crepes in a medium hot skillet, making them 6 to 8 inches in circumference. Set aside.

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  • To Make Meat Filling: Brown veal, chicken and beef in butter in a large skillet over medium high heat. Stir in the parsley, cheese, salt, pepper and nutmeg. Let cool.

  • Preheat oven to 375 degrees F (190 degrees C).

  • To Make White Sauce: In a small saucepan over medium heat, cook flour and butter together for 1 minute. Stir in salt, pepper and nutmeg, then stir in milk and continue to cook until thick.

  • Spread 1/2 of the pasta sauce in the bottom of a 9x13 inch baking dish. Spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. Place filled crepes, seam side down, in baking dish. Cover with remaining pasta sauce and pour White Sauce over all. Cover with mozzarella cheese and top with Parmesan cheese.

  • Bake in the preheated oven for 20 to 30 minutes, or until cheese is bubbly and brown around the edges. Serve hot.

Nutrition Facts

557.25 calories; 32.52 g protein; 39.26 g carbohydrates; 30.07 g fat; 144.72 mg cholesterol; 1422.91 mg sodium.Full Nutrition


Reviews (19)

Read All Reviews

Most helpful positive review

02/19/2008
This was wonderful with a few changes that I made. I only used ground chicken and ground beef. I added garlic and spinich and onion to the meat mixture and it turned out great. My mother in law wants me to make this for a luncheon for 30 or more people. Love the crepe idea rather than pasta makes it a bit lighter. Will for sure make it again and again.
(15)

Most helpful critical review

09/01/2004
Excellent! I substituted leftover chicken thighs that I diced finely for the ground chicken and substituted ground pork for ground veal. It turned out delicious. As one other reviewer suggested I too doubled the ingredients for the crepes (came out fine). A tip for those who have never made crepes (like myself before this recipe): pour only a small amount of batter into the pan so that it is just enough to cover the bottom cook only a couple minutes on medium low heat each side until just browned.
(12)
25 Ratings
  • 5 Rating Star 17
  • 4 Rating Star 7
  • 3 Rating Star 1
02/19/2008
This was wonderful with a few changes that I made. I only used ground chicken and ground beef. I added garlic and spinich and onion to the meat mixture and it turned out great. My mother in law wants me to make this for a luncheon for 30 or more people. Love the crepe idea rather than pasta makes it a bit lighter. Will for sure make it again and again.
(15)
09/01/2004
Excellent! I substituted leftover chicken thighs that I diced finely for the ground chicken and substituted ground pork for ground veal. It turned out delicious. As one other reviewer suggested I too doubled the ingredients for the crepes (came out fine). A tip for those who have never made crepes (like myself before this recipe): pour only a small amount of batter into the pan so that it is just enough to cover the bottom cook only a couple minutes on medium low heat each side until just browned.
(12)
10/02/2008
Great recipe! Gourmet presentation is enhanced by garnishing with sauces rather than baking all together. Simply bake cannelloni alone prepare sauces as directed in recipe and serve cannelloni over sauces.
(9)
12/26/2003
Great recipe for meat mixture. Sometimes I just use one meat. I always just use store bought cannelloni tubes and have the kids stuff them.
(8)
04/10/2006
My 5 yr. old hummed the whole time and asked that I make it again the next day. we loved it but next time I think I would add a bit of Ricotta or maybe Romano cheese.
(6)
01/09/2005
Fantastic! The family loved it. The crepes mad it taste much lighter as oppossed to when using a canelloni shell. The results were a great meal that wasn't weighed down by pasta.
(5)
05/06/2008
exceptional! when i told my wife what we were having she was skeptical. however when dinner was served everyone loved it. a new one added to the menu rotation for sure. We didn't have veal but made up with more ground chicken and ground beef. added garlic powder to the white sauce and cayenne to the meat mixture when browning.
(5)
01/20/2011
Excellent & with a quick substitution of rice flour Gluten Free and VERY delicious! No flavor or texture compromise at all! This recipe stands by itself and was ready in just an hour.
(4)
11/18/2005
Awesome! Made for friends everyone loved it - even the picky eater. Realitivly easy to prepare considering it's listed under gourmet. Will definatly make again & again!
(3)