Greek Stuffed Cannelloni Bolognese (From Scratch)

4 from 4 votes

Greek Stuffed Cannelloni Bolognese (From Scratch)

A heavenly delicious homemade pasta dish of stuffed cannelloni. So easy to make, using only a crepe batter instead of the classic pasta making method!

Prep Time20

Cook Time1 30

Servings: cannelloni's

Calories: 499kcal

Ingredients

For The Bolognese Sauce:

6 tablespoons olive oil
1 small onion minced
700 grams / 1lb 8oz lean ground beef
1 bay leaf
1 tablespoon dried thyme
6-7 pieces of allspice
a splash of red wine
1 large ripe tomato diced
4 tablespoons tomato paste
½ green bell pepper finely chopped
1 tablespoon dried oregano

For The Crepes:

200 grams /7 oz all-purpose flour
360 grams/ 12.6 oz milk
50 grams / 1.7 oz butter melted
4 medium-sized eggs
a pinch of salt
a pinch of sugar

For Adding On Top:

200 ml full fat cream
100 grams / 3.5 oz grated cheese (Gruyere, Romano, or Parmesan)

Instructions

For The Bolognese Sauce:

Heat olive oil in a medium-sized cooking pot over high heat.
Add the onion and cook until softened and golden in color.
Add the ground beef along with all the spices.
Break the meat apart using a wooden spoon.
Poor in the wine and wait until it evaporates completely.
Stir in the diced tomato, tomato paste, and green bell pepper.
Cook for a minute or two and pour in enough water to cover the meat.
Reduce heat to medium and simmer for about an hour. Or until sauce thickens sufficiently.

For The Crepes:

In a mixing bowl add the flour, salt, and sugar.
Pour in half of the milk at first while whisking constantly until smooth paste forms. And then pour in the remaining milk.
Add the eggs and melted butter and whisk until thoroughly combined.
If any lumps have formed pass the crepe batter through a sieve.
Heat a non-stick pan (or a crepe pan) over medium-high heat.
Dip a paper towel in some canola or frying oil and use it to slightly grease the pan.
When the pan is hot enough (but not smoky hot) add a big spoonful of the crepe batter (using a ladle) in the center of the pan and with quick circular moves, spread the batter evenly in the pan to form a very thin layer.
Count to 10 and with a flat wooden spoon gently scrape the edges to see if the crepe is cooked enough to be flipped.
Flip the crepe with your hands and cook for 10-15 seconds more.
Set crepes aside in a pile.

For The Cannelloni:

Preheat oven to 230°C / 446°F.
Lay a crepe on your working surface and place 2-3 tablespoons of the bolognese sauce at the bottom.
Fold the sides and roll the crepe in order to create a cannelloni.
Place the cannelloni's in a pan and pour the cream all over.
Sprinkle the grated cheese on top.
Bake for about 30 minutes or until golden in color.

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