Crepe cannelloni with ricotta and spinach are made with paper thin crepes wrapped around a savory filling and topped with a simple tomato sauce. The perfect alternative to pasta dough for cannelloni, this crepe version melts in your mouth!
If you've never tried them before, crepes or crespelle are a wonderful alternative to pasta dough for making cannelloni. These paper thin crepes wrapped around a cheesy ricotta and spinach filling are simply melt in your mouth!
I was first introduced to the idea of using crepes for pasta dishes by my husband's aunt from Italy who shared with me her crepe lasagna recipe (also known as timballo). Check out my post for crepe lasagna with meat sauce.
Why are crepes a good alternative to pasta dough for making cannelloni?
- In my opinion, crepe cannelloni are much lighter than cannelloni made with pasta dough.
- Crepes are easier to make than you think! Just 4 simple ingredients: eggs, melted butter, flour and a combination of milk and water are all you need. Once you get the hang of it you'll make 12 crepes for this recipe in no time!
- No kneading of dough necessary. All ingredients are blended together with a whisk, hand held mixer or blender.
I introduced the idea of replacing pasta dough with crepes to my mom long ago. And since then she's taken this recipe to a whole new level with her delicious fillings, including this ricotta spinach mixture and her savory and moist meat filling. Stay tuned, I'll soon share that recipe with you as well!
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the complete printable recipe card.
Step by Step Instructions
Prepare the crepe batter:
In a large bowl combine all ingredients for the crepes (eggs; melted butter; flour; salt; milk and water) and combine well. You may use a whisk but a hand held mixer or blender are far more effective for a crepe batter with a smooth consistency. Crepe batter is a lot thinner than a pancake batter. Cover and let rest for half an hour.
Cook the crepes:
Lightly grease an 8-inch non stick skillet or crepe pan (if you have one) with butter or vegetable oil over medium high heat. When the pan is hot, place a ladle full of batter in the pan. Swirl it around to coat the bottom and partially up the sides of the pan. Tilt the pan over the bowl with the batter to drip off the excess batter. This is a technique I learned from my husband's aunt and it's perfect for making extra thin crepes with an even thickness.
How can you tell when it's time to flip the crepe?
Place the pan on the burner and cook the crepe for about one minute. You will know that it's time to flip the crepe when the sides begin to detach themselves from the pan, the crepe will begin to bubble and brown. Use a spatula to flip it over and cook for about 30 seconds longer.
Don't worry if the edges begin to crisp up a little. Once they are piled on top of one another and cool, they will soften.
Stack the crepes on a plate and cover with a kitchen towel as you continue cooking the rest of the crepes. You should have 12 crepes in all.
Prepare the filling:
In a medium sized bowl combine ricotta; defrosted spinach (with excess water squeezed out); Pecorino Romano cheese; mozzarella; a pinch of salt and pepper.
Fill the crepes:
Although you can definitely use a spoon to scoop the filling onto each crepe, I prefer placing the filling in a freezer bag with the tip cut off (or a pastry bag) to pipe the filling onto each crepe, as shown.
Fill and roll all 12 crepes with the ricotta mixture.
Bake the crepes:
Prepare a basic tomato sauce: In a large sauce pan, sauté ½ a finely diced onion. Stir in 2 cloves of garlic; 2 tbsp. tomato paste and a pinch of red pepper flakes (optional). Stir in one jar of tomato passata (tomato purée) and be sure to swirl some water in the jar (at least 1 cup) to get the remaining sauce that's stuck in the jar and add to the sauce pan. Season with salt and pepper and let simmer for about half an hour.
Coat the bottom of a rectangular baking dish (9 x 13 inches) with sauce. Arrange the prepared crepe cannelloni in the dish. Ladle sauce over the cannelloni, just enough to cover. If desired, sprinkle the top with shredded mozzarella.
Bake covered in a 350 degrees F preheated oven for 20 minutes. Uncover and continue baking for 10 to 15 minutes longer. Serve hot.
Tips and suggestions:
- The number of crepes you make may vary according to the exact size of pan used and how thick each crepe turns out.
- A typical serving size is 2-3 cannelloni per person depending on whether you are serving them as a main dish or first course.
- The crepes may be filled with a meat mixture if you prefer. Recipe coming soon!
- Use 3 ½ cups fresh spinach instead of frozen spinach. Rinse and wilt in a skillet. Let cool and squeeze out excess water.
- To round out this delicious meal, why not make a batch of my mom's best Italian meatballs to add to your tomato sauce!
- You may have some extra tomato sauce, keep it refrigerated or freeze to serve with pasta for a future meal.
- This recipe can be easily doubled or even tripled to feed a crowd.
Can the crepes be made ahead?
Yes they can. Once cooled, cover the stack of crepes with plastic wrap and refrigerate for up to 2 days prior to filling with the ricotta spinach mixture. I do not place parchment paper between each crepe before refrigerating them as they do separate easily. To save time, the ricotta spinach filling can be prepared a day before assembling and baking the cannelloni.
Can crepe cannelloni be frozen?
They definitely can be frozen at different stages of preparation:
- Unfilled crepes can be frozen with sheets of parchment paper separating them and placed in a freezer bag. Freeze for up to 2 months. Defrost in the fridge overnight in order to fill the following day.
- Crepes with the ricotta spinach filling can be frozen. Place in an airtight container with sheets of parchment paper separating each layer of crepes. To bake, place frozen crepes in your baking dish, top with sauce and bake for 30 minutes covered with foil. Uncover and continue baking for 10-15 minutes longer
- Finally, a fully assembled tray of crepes covered in sauce can be frozen prior to baking. They do not require defrosting prior and will take about an hour to bake.
If you give this recipe a try, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Ingredients
For the crepes
- 2 large eggs
- 1 tbsp. butter melted
- ¾ cup all-purpose flour
- ½ cup milk
- ½ cup water
- pinch of salt
For the tomato sauce
- ½ small onion finely diced
- 2 cloves garlic minced
- 3 tbsp. olive oil
- pinch red pepper flakes optional
- 2 tbsp. tomato paste
- 796 ml tomato passata jar (tomato purée)
- salt and pepper to taste
- butter or vegetable for greasing the pan
For the filling
- 475 grams ricotta
- 100 grams frozen spinach defrosted and excess water squeezed out
- ½ cup Pecorino Romano cheese grated
- 1 cup mozzarella shredded
- pinch salt
- pepper to taste
For topping
- 1 cup mozzarella shredded
Instructions
Prepare the crepe batter
- In a large bowl combine all ingredients for the crepes (eggs; melted butter; flour; salt; milk and water) and combine well. You may use a whisk but a hand held mixer or blender are a lot more effective for a crepe batter with a smooth consistency. Cover and let rest for half an hour.
Make the tomato sauce
- While the batter is resting prepare the tomato sauce: In a large sauce pan, sauté the onion for 2-3 minutes. Stir in garlic, tomato paste and a pinch of red pepper flakes (optional). Stir in the tomato passata and be sure to swirl some water in the jar (at least 1 cup) to get the remaining sauce that's stuck in the jar and add to the sauce pan. Season with salt and pepper and let simmer for about half an hour while you prepare the filling and the crepes.
Prepare the filling
- In a medium sized bowl combine ricotta; defrosted spinach; Pecorino Romano cheese; mozzarella; a pinch of salt and pepper.
Cook the crepes
- Lightly grease an 8-inch skillet or crepe pan if you have one with butter or vegetable oil over medium high heat. When the pan is hot, place a ladle full of batter in the pan. Swirl it around to coat the bottom and partially up the sides of the pan. Tilt the pan over the bowl with the batter to drip off the excess batter. This is a technique I learned from my husband's aunt and it's perfect for making extra thin crepes with an even thickness.
- Place the pan on the burner and cook for about one minute. You will know that it's time to flip the crepe when the sides begin to detach themselves from the pan, the crepe will begin to bubble and brown. Use a spatula to flip it over and cook for about 30 seconds longer.Don't worry if the edges begin to crisp up a little. Once they are piled on top of one another and cool, they will soften.
- Stack the crepes on a plate and cover with a kitchen towel as you continue cooking the rest of the crepes. You should have 12 crepes in all.
Assemble the crepe cannelloni
- Although you can definitely use a spoon to scoop the filling onto each crepe, I prefer placing the filling in a freezer bag with the tip cut off (or a pastry bag) and piping the filling on the lower third of each crepe.
- Roll the crepe around the filling and place seem side down on a plate or tray.
Bake the crepe cannelloni
- Preheat the oven to 350 degrees F.
- Coat the bottom of a rectangular baking dish with sauce. Arrange the prepared crepe cannelloni in the dish. Ladle sauce over the cannelloni, just enough to cover. Sprinkle the top with shredded mozzarella.
- Bake covered with foil for 20 minutes. Uncover and continue baking for 10 to 15 minutes longer. Serve hot.
Notes
- The number of crepes you make may vary according to the exact size of pan used and how thick each crepe turns out.
- A typical serving size is 2-3 cannelloni per person depending on whether you are serving them as a main dish or first course.
- The crepes may be filled with a meat mixture if you prefer. Recipe coming soon!
- Use 3 ½ cups fresh spinach instead of frozen spinach. Rinse and wilt in a skillet. Let cool and squeeze out excess water.
- To round out this delicious meal, why not make a batch of my mom's best Italian meatballs to add to your tomato sauce!
- You may have some extra tomato sauce, keep it refrigerated or freeze to serve with pasta for a future meal.
- This recipe can be easily doubled or even tripled to feed a crowd.
Can the crepes be made ahead?
Yes they can. Once cooled, cover the stack of crepes with plastic wrap and refrigerate for up to 2 days prior to filling with the ricotta spinach mixture. I do not place parchment paper between each crepe before refrigerating them as they do separate easily. To save time, the ricotta spinach filling can be prepared a day before assembling and baking the cannelloni.Can crepe cannelloni be frozen?
They definitely can be frozen at different stages of preparation:- Unfilled crepes can be frozen with sheets of parchment paper separating them and placed in a freezer bag. Freeze for up to 2 months. Defrost in the fridge overnight in order to fill the following day.
- Crepes with the ricotta spinach filling can be frozen. Place in an airtight container with sheets of parchment paper separating each layer of crepes. To bake, place frozen crepes in your baking dish, top with sauce and bake for 30 minutes covered with foil. Uncover and continue baking for 10-15 minutes longer
- Finally, a fully assembled tray of crepes covered in sauce can be frozen prior to baking. They do not require defrosting prior and will take about an hour to bake.
Nutrition
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Marilyn Annis
Great recipe! I made them with a mixture of beef and sausage!
Nadia
Thank you Marilyn, the filling can definitely be varied in so many ways. Glad you enjoyed them!
Anna Bucciarelli
You will see an additional comment from me from back in 2022, and another I made today,1/8/22, and I did make these for Easter - great success. Now my oldest daughter is beginning to take over holiday dinners and wants desperately to keep traditions so this will definitely be one of her go-to's for holidays (and other days).
Nadia
Excellent, I'm so glad to hear you enjoyed them. And now it's time to pass the torch to your daughter to continue the holiday traditions, it is only right. I know that this is what I'm trying to do as well. We must keep up with our food traditions for sure, it is so important!
Anna Bucciarelli
Ah, sweet Nadia - I have wanted to make these for so many years since when as a young bride I visited my husband's aunt living then in Boston who served these up (my husband's family were from Abruzzo). The aunt moved to Arizona and I never learned to make them, then, as happens, time moved along, the aunt died, and I forgot about them. choosing instead to use lasagna noodles to replicate cannelloni. OK, never as tender, but they passed. Now with this recipe I will surprise my family when I make these according to your recipe. I know they will be surprised and delighted. I cannot thank you enough!
Nadia
Hello Anna, I really hope you enjoy them. I too prefer them to pasta dough as they truly melt in your mouth. Even my mom now prefers them to pasta dough and makes them all the time. Enjoy!
Jodie
Can these be reheated??
Nadia
Hello Jodie, yes they definitely can! I reheat mine either in the oven covered so they don't try up or in a pan with the lid on. A microwave would work as well but I don't have one so I've never reheated mine in one!
Jodie
Ah fantastic, thank you so much, I'm taking some to my friend xx
Janet
Do you think this would turn out OK using a smaller crepe pan? Mine is about 7.5 inches, with a cooking surface of about 5 inches -- which would be the diameter of the crepes. Too small?
Nadia
Hi Janet, in fact that sounds similar to the pan I used. I unfortunately found out that my crepe pan is non induction stove compatible so I used a regular skillet and I swirled the batter around the sides of the pan as well (not sure if that's obvious in my photo?) in order to get a larger crepe. So your pan will be ok. The total number of crepes may vary slightly. But as long as you can put some filling in it and roll it up, you're good to go!
Anna Bucciarelli
I'm dying to try these Nadia. I like extra thin and light wraps for cannelloni and even lasagna but have never had the nerve to try something different. This recipe looks easy enough so I will give it a try. I can see using the crepes for other purposes, like desserts - what do you think?
Nadia
Hi Anna, please let me know if you try this recipe out. It is really quite easy, once you get the hang of it you'll make several crepes in no time. There are times when I've had extra crepes and my children slathered them with nutella. They are quite neutral in flavor since they only have a pinch of salt and no sugar. But if you want to make a sweet version, you might want to consider adding a tbsp. of sugar. Hope you enjoy!