Veal Cannelloni Recipe
Homemade crepes stuffed with veal, spinach, and mozzarella finished in a rich béchamel with a touch of tomato sauce
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Ingredients
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Crepes and Filling
Method
Preparation
- 1
Make the Crepes
In a mixing bowl, whisk together flour, eggs, milk, and salt until smooth. Heat a non-stick skillet over medium heat and add a little butter or oil. Pour a small amount of batter into the skillet, swirling to coat the bottom. Cook for about 1-2 minutes until the edges lift, then flip and cook for another minute. Repeat until all batter is used.
- 2
- 3
Prepare the Béchamel Sauce
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk, stirring constantly until thickened. Season with salt and nutmeg, then stir in tomato sauce.
- 4
Assemble the Cannelloni
Take a crepe, place a spoonful of the veal filling at one end, and roll it up. Place the filled cannelloni in a baking dish. Repeat with remaining crepes and filling.
- 5
Bake
Pour the béchamel sauce over the assembled cannelloni. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, until bubbly and golden on top.
