Ricotta and spinach crêpes cannelloni recipe:
500 g spinach
700 g tomato sauce (homemade)
2 garlic cloves
15 freshly made crêpes
500 g fresh ricotta cheese
1 large egg
4 tablespoons breadcrumbs
400 g mozzarella
Olive oil
Fresh basil
Servings: 6 servings
Preparation time: 30 minutes
Baking time: 35 minutes
Ricotta and spinach crêpes cannelloni recipe:
17.5 oz spinach
24.5 oz tomato sauce (homemade)
2 garlic cloves
15 freshly made crêpes
17.5 oz fresh ricotta cheese
1 large egg
4 tablespoons breadcrumbs
14 oz mozzarella
Olive oil
Fresh basil
Servings: 6 servings
Preparation time: 30 minutes
Baking time: 35 minutes
Hello, my little cherry tomatoes! Today we are exploring the unknown recipes of Italy with the best freshly made ricotta-and-spinach-crepes-cannellonis! If you can say the previous sentence in one breath, you can also make’ em, because you are one hell of a cherry tomato! Grab your kitchen utensils, lock your distractions away and let’s do some fu#$ing cooking!
This recipe is quick, efficient, and tasty, just like your true lover needs to be! If he can’t warm up that little cherry tomato in 15 minutes, forget-about-it! We made a few points, discussed our love affairs, this means, we are almost ready for cooking!
What are crêpe canelonis?
Okey, what are they? We know you heard about crêpes, because you are better than Gordon Ramsay, and you know your crêpes. But if you don’t know, there’s no need to worry. Crepes are really easy to make, it literally takes just a few minutes. They are very similar to pancakes, but thinner! They are commonly found throughout Europe, stretching from France to Eastern Europe. On the other side, cannellonis are pipe shaped pasta filled up with really everything you can think of. What we are doing here is the same thing, only with freshly made crêpes. Nothing really difficult, but very interesting and, above all, yummmmy!
How to make crêpe canelonis?
1. This recipe is really easy peasy. Just grab your pan and make some fresh crêpes. They will be your cannelloni substitute.
2. Afterwards heat up your pan and just cook the water out of your fresh spinach. Mix together the ricotta, spinach and one egg, season everything to your taste (you can also add some nutmeg if you want), and you are ready to go!
3. Heat up your pan with some olive oil, add the finely chopped garlic, when golden in color, add the tomato sauce. Add a handful of fresh basil leaves and season everything to your taste (if the tomato is too acidic, add a pinch of sugar to it). In the end add the breadcrumbs to thicken up your sauce.
4. Now you have everything you need! Fill your crêpes with the filling, roll em’ up and put them in your baking tray. When the whole bottom of your tray is covered with your crêpes, press them so the filling is evenly distributed.
5. Cover everything with your tomato sauce and with your hand tear the mozzarella into small pieces. Cover the surface with it and you’re ready to bake. Heat up your oven on 180 °C (350° F) and bake it for 35 minutes, or until golden.
Quick cooking instructions
- Make fresh crêpes!
- For the filling, cook the water out of the spinach, mix it with the ricotta and egg. Season everything.
- In a pan heat up some garlic, add the tomato sauce and basil. Season everything.
- Fill up your crêpes and put them in the baking tray.
- Cover everything with your homemade tomato sauce and mozzarella.
- Bake everything for 35 minutes on 180 °C (350° F)
You are now ready to serve the best hidden gem in your neighborhood. This recipe is really something we make very common, because it’s just fast and easy, and my gosh, the taste of it is like a ride on the Amalfi coast. You, my little cherry tomato, can of course share this recipe, or keep it for yourself, hidden in your socks on the bottom of your grandma’s closet. Choose wisely!
