Michael and I love Paris and eating crepes (and Coca Lite!) off a cart in that beautiful city are some of my most fond memories. I make crepes all the time for at home for breakfast or dessert and fill them with sweet things like jam or nutella.I decided to try this recipe because I love savory foods and wanted to try an Italian spin with a crepe as the “pasta”. I tested it on my family and it was a huge success. Enjoy!
Crepe Cannelloni with Panchetta and Spinach:
2 cups all-purpose flour
1 cup milk
1 cup water
½ teaspoon salt
4 tablespoons butter, melted
2 cloves garlic minced
½ large onion diced
1 Tbs chopped fresh parsley
15 oz ricotta cheese
¾ cup grated parmesan cheese for filling
¾ cup grated parmesan cheese for topping
3 oz Prosciutto chopped
1 cup loosely packed coarsely chopped spinach leaves
1 recipe marinara (or 1 16 oz jar prepared marinara with ½ cup cream added)
Preheat Oven to 375 degree’s.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a frying pan over medium high heat and spray with cooking spray. Pour ⅓ cup of batter onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe until the bottom is light brown. Loosen with a spatula, turn and cook the other side briefly. Set aside. Repeat until batter is gone.
Sauté onions with olive oil until translucent. Add garlic and continue cooking for another few minutes. Take off heat and set aside. In a mixing bowl combine ricotta, parmesan, parsley, prosciutto, onion & garlic mixture & spinach. Season with salt & pepper to taste. Add egg and combine thoroughly. If the filling is slightly thick, thin out with a tablespoon of water so the consistency is soft enough to easily scoop out.
Spray a 13×9 glass casserole dish with cooking spray. Take a crepe and fill with approximately 2-3 heaping tablespoons of filling. Roll and place in pan. Repeat until all crepes are filled and rolled.
Pour marinara over cannelloni’s. (If using prepared marinara, warm in a pan and mix in ½ cup cream before pouring over cannelloni’s) Taking a spoon spread out the sauce so it covers all the cannelloni’s evenly. Top with mozzarella and parmesan cheese.
Bake uncovered for 20-25 minutes or until bubbly and cheese is lightly browned. Serve hot.