CREPE INGREDIENTS:
• 2 cups all-purpose flour
• 2 cups of milk
• ¼ cup of oil
• 1 cup of water extra water set aside (extra if you want these to be a thin consistency)
• 2 eggs
• 25g of butter for frying the crepes.
You will also need a non-stick pan and an oven dish.

METHOD:
• Mix all the ingredients except the butter until smooth.
• Add in extra water if you like your cannelloni pancakes thin.
Cooking the Cannelloni
• Place some butter in a non-stick pan.
• Place enough mixture to cover the pan and fry until golden on both sides.
• If using a large pan, you can make a Cannelloni pancakes big enough to cut in half.

FILLING SUGGESTIONS:
• Mince
• Chicken breast
• Cream cheese
• Spinach
• Mozzarella cheese
• Ham

WHAT WE USED:
• 1kg of beef and pork mix mince cooked with some white wine, salt and pepper and nutmeg
THEN WE ADDED:
• 1 cup grated parmesan cheese
• 1 cup grated mozzarella cheese
• 1 tub of ricotta
• Salt and pepper
• 2 egg yolks

RED PASTA SAUCE INGREDIENTS:
• 3 cans of chopped tomatoes or two jars of Leggo’s pasta sauce
• Olive oil
• ½ onion diced small
• ½ teaspoon of sugar (optional)
• 3 garlic cloves, diced small
• 2 cups of water
• Fresh basil
• Salt and pepper

METHOD:
• Cook onion and garlic in some olive oil.
• Place the tinned tomatoes add water and sugar.
• Season and add some fresh basil.
• Reduce sauce on a low heat for 30-45 minutes.

ASSEMBLING THE CANNELLONI:
• In an oven dish place some pasta sauce.
• Mix all the cannelloni ingredients and place a small amount on the edge of the cannelloni and roll so that the opening is placed at the bottom on the dish.
• Pour over the remaining sauce over the top.
• Pre-heat oven to 180oc and bake the cannelloni until cooked through. This will take 25-30 minutes.
• Before serving, sprinkle with some parmesan cheese

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