Description
A delicious twist on traditional cannelloni, these crepes are filled with creamy ricotta, spinach, and gooey mozzarella, then baked in a savory tomato sauce
Ingredients
– For the crepes
▢ 2 large eggs
▢ 1 tbsp. butter, melted
▢ 3/4 cup all-purpose flour
▢ 1/2 cup milk
▢ 1/2 cup water
▢ pinch of salt
– For the tomato sauce
▢ 1/2 small onion, finely diced
▢ 2 cloves garlic, minced
▢ 3 tbsp. olive oil
▢ pinch red pepper flakes (optional)
▢ 2 tbsp. tomato paste
▢ 796 ml tomato passata jar (tomato purée)
▢ salt and pepper to taste
▢ butter or vegetable for greasing the pan
– For the filling
▢ 475 grams ricotta
▢ 100 grams frozen spinach, defrosted and excess water squeezed out
▢ 1/2 cup Pecorino Romano cheese, grated
▢ 1 cup mozzarella, shredded
▢ pinch salt
▢ pepper to taste
– For topping
▢ 1 cup mozzarella, shredded
Instructions
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For the crepes:
-
1 cup (120g) all-purpose flour
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2 large eggs
-
2 tbsp melted butter
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¾ cup milk
-
½ cup water
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¼ tsp salt
For the tomato sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
-
2 cloves garlic, minced
-
¼ tsp red pepper flakes (optional)
-
1 tbsp tomato paste
-
1 ½ cups tomato passata (or puréed tomatoes)
-
Salt and pepper to taste
For the filling:
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1 ½ cups ricotta cheese
-
1 cup shredded mozzarella
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1 cup cooked spinach, squeezed dry and chopped
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¼ cup grated Pecorino Romano
-
Salt and pepper to taste
Topping:
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½ to 1 cup shredded mozzarella chees
-
Notes
– To save time, you can use store-bought crepes instead of making your own.
– Feel free to add cooked ground beef or Italian sausage to the filling for a meatier version.
Nutrition
- Calories: 290
- Sugar: 3g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 80mg