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Cannelloni Crepes RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

"I have several recipes for cannelloni but I've made this one several times and have adjusted it to my liking. I will note my changes at the bottom. It's great either way. Original recipe provided by Joanne Magliocco."


3 eggs
1 cup flour

1 lb ground beef
2 cloves garlic, minced
1 egg
1 package mushrooms (sliced) (I mince 1/4 lb fresh mushrooms)
1/4 cup gated Romano cheese
1/4 cup chopped fresh parsley
1/4 cup bread crumbs
1 cup cooked, chopped spinach
2 cups tomato sauce


To make the Crepes:

  • In a bowl, beat eggs well.
  • Add flour and water, mix well. The consistency should be a little more liquidy than regular pancake mix. If too thick, add more water. If too thin, add more flour.
  • In a small non-stick fry pan, either apply non-stick spray or a teaspoon of butter.  Heat pan to medium high.
  • Drop 1½ tablespoons of batter in the middle of the pan.
  • Spread batter quickly by using the back of a spoon and moving in a circular direction from the middle to the sides of the pan. If it is cooking too quickly, raise the pan off of the heat as you spread. 
  • When the pancake is golden, flip and cook the other side.
  • Remove from the pan and place on a flat surface to cool.
  • Once pancakes are cooled, stack them in a pile, covered with plastic wrap, stored in the fridge until you are ready for the stuffing (maximum - 1 day).

To make the Stuffing:

  • Fry ground beef with a little olive oil. As beef is cooking, break it up into small pieces. 
  • Transfer beef to a large mixing bowl. Let cool.
  • Add salt, pepperand garlic. Mix well.
  • Add egg, cheese parsley, bread crumbs and more salt to taste.
  • Squeeze all of the water out of the cooked spinach and chop.
  • Add spinach and ½ cup of the tomato sauce.

To stuff pancakes:

  • Warm pancakes and stuffing.
  • Lay pancake on a flat surface.
  • Place about 2 tablespoons of stuffing in the center and spread to the sides.
  • Roll pancake and place in large baking pan flap side down.
  • Top with sauce and grated cheese and place under broiler

My changes:

I either make my own marinara or Barilla bottled, and add Italian seasoning, a minced garlic clove, 1/4 cup Madeira wine and 3 tablespoons of butter. Because I add to it, I first put it in a saucepan and cook over a low heat, simmering about 10 minutes, stirring well so it will not stick to bottom.

For the stuffing, I use 3/4 lb ground beef, 1/4 lb ground veal and 4 slices of prosciutto which I put in a mortar and mash with the pestle or, just chop it real fine. I put the prosciutto into the beef and veal last and stir well to incorporate the meats.

I use a large baking pan and after I stuff the crepes, I lay them (one layer only), top with the sauce and then grate some fresh Romano cheese over the top before I put under broiler.

Serves 4

Shirley Cline