February 22, 2007

Filed under: Uncategorized — ros @ 4:34 pm

crespelle 

This will feed three Goons or four normal people. You’ll need a faily large rectangular baking dish as this recipe will make 7 or 8 rolls of canelloni. 

For The Filling 

  • 500g veal (or chicken or pork) mince
  • 300g fresh spinach, washed, cooked and chopped finely
  • 250g ricotta
  • 400g tin of chopped tomatos
  • 100ml chicken stock
  • 2 medium-large garlic cloves, minced
  • 1 small onion, minced
  • 1 level tablespoon dried oregano
  • 10-15 basil leaves, finely chopped
  1. Gently fry the onion, oregano and garlic in a little olive oil until the onion is soft but not brown.
  2. Add the pork mince and fry until cooked.
  3. Add the tomatoes and stock and reduce.
  4. Stir in the ricotta, spinach and basil. Taste and season
  5. Keep the sauce warm while you make the crépes.

For the Crépes

  • 100g plain flour
  • 2 large eggs
  • 275ml milk (I use whole milk)
  • 50g butter, melted
  1. Sift the flour into a bowl.
  2. Beat the eggs and milk together in another bowl.
  3. Gradually whisk the flour into the egg-milk mixture. I use an electric whisk for this.
  4. When the misture is smooth,  whisk in half the butter then and allow it to rest for 5 minutes,
  5. Get a frying pan hot and use a bit of kitchen towel to  brush a little melted butter all over its surface.
  6. Pour just enough batter into the pan to lightly coat the base. Swirl the pan to make sure the batter coats evenly.
  7. After about 40 seconds try loosening the pancake edges from the pan using a spatula. If they come away from the pan easily, you should be able to turn the crépe. Do this carefully to avoid breaking it!
  8. Cook for 30s to a minute, turning as necessary to get both sides of the crepe golden brown.
  9. Place the crépe on a warmed plate.
  10. Repeat for the rest for the crépe batter.

Topping and Assembly

  • 300ml bechamel sauce
  •  100g grated mozzarella
  1. Take about an eigth of the filling mixture and spread it down the middle third of one crépe. Roll up the crépe and place it join side down in the baking dish.
  2. Repeat for the rest of the mixture.
  3. Cover the cannelloni with bechamel sauce and grated mozzarella and bake at gas mark 5 for about 15 minutes. If necessary, finish it off under the grill to brown it!

1 Comment »

  1. Wonderful!
    I just bought some minced veal at Waitrose & wondered what to do with it. This recipe is perfect - my boys love Italian.
    Thanks.

    Comment by KM — October 25, 2008 @ 4:47 pm

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