Cannelloni Crepes Recipe
Soft, golden crepes filled with rich, savoury mince and topped with a creamy cheese sauce — this dish is comfort food with a touch of elegance. Perfect for a family dinner or special occasion.
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Ingredients
Filling
1 Onion chopped
2 tbsp Margarine
500g Mince
1 tsp Salt
1 tsp Sugar
1/4 cup Water
3/4 cup Tomatoes chopped
1 tbsp Tomato Paste
1/4 tsp Nutmeg
Crepes
1/2 cup Vegetable Oil
2 Eggs
1 tbsp Vinegar
2 1/2 cups Milk
2 cups Flour
Pinch of Salt
2 tsp Baking Powder
Cheese Sauce
2 tbsp Margarine
2 tbsp Flour
1 cup Milk
1/4 tsp Salt
Pepper to Taste
1/2 cup Cheese
Instructions
- Filling: Heat 2 tbsp margarine in a saucepan. Add 1 chopped onion and fry until soft.
- Add 500g mince, 1/4 tsp nutmeg, and 1 tsp salt. Cook until the meat is browned and loose.
- Stir in 1 tbsp tomato paste, 3/4 cup chopped tomatoes, 1 tsp sugar, and 1/4 cup water. Simmer until the meat is cooked through and the sauce has reduced. Set aside.
- Crepes: In a mixing bowl whisk together 2 eggs, 1/2 cup vegetable oil, 1 tbsp vinegar, 2 1/2 cups milk, 2 cups flour, a pinch of salt, and 2 tsp baking powder until smooth.
- Heat a 23 cm frying pan and brush lightly with oil. Pour in a thin layer of batter, cooking until light brown underneath. Flip and cook the other side. Repeat with remaining batter, stacking crepes on a plate.
- Cheese Sauce: Melt 2 tbsp margarine in a saucepan. Stir in 2 tbsp flour, 1/4 tsp salt, and pepper to taste. Gradually whisk in 1 cup milk, stirring continuously until smooth and thickened.
- Cook for 2 minutes, then stir in 1/2 cup cheese until melted.
- Combining all the steps: Preheat your oven to 180°C.
- Place a crepe on a plate, add some mince filling down the centre, and roll it up. Place into a greased ovenproof dish. Repeat with the remaining crepes, arranging them side by side.
- Pour the cheese sauce evenly over the crepes, sprinkle with extra cheese, and bake until golden brown on top.
Hints & Tips
- Make the crepes ahead – Cook and stack the crepes in advance, then reheat briefly before filling.
- Thin the batter if needed – If the crepe batter is too thick, add a splash more milk for a smooth pour.
- Season generously – Taste the mince filling before assembling and adjust the seasoning to your liking.
- Use freshly grated cheese – It melts more smoothly into the sauce than pre-shredded varieties.
- Freeze for later – Assemble the crepes without baking, freeze, then bake from frozen with extra time added.
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