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Crêpe Cannelloni

photo: Scott Phillips

Servings: Serves 4

Filled with a hearty blend of ricotta, ground meat, and sausage, these cannelloni are made with crêpes, which are lighter than traditional pasta.


  • 1-1/2 cups packed grated Parmigiano-Reggiano or Grana Padano (4 oz.)
  • 2 Tbs. all-purpose flour
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 lb. ground pork
  • 1/2 lb. ground beef
  • 1/2 lb. Italian sausage (hot or sweet), casings removed
  • 2-1/2 oz. (5 Tbs.) unsalted butter
  • 1-1/2 cups whole milk
  • 2 Tbs. finely chopped fresh flat-leaf parsley; more for garnish
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil
  • 4 medium cloves garlic, minced
  • 1 28-oz. can crushed tomatoes
  • 1 lb. ricotta
  • 12 8-inch Crêpes

Nutritional Information

  • Calories (kcal) : 790
  • Fat Calories (kcal): 480
  • Fat (g): 54
  • Saturated Fat (g): 27
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 210
  • Sodium (mg): 1250
  • Carbohydrates (g): 34
  • Fiber (g): 3
  • Sugar (g): 11
  • Protein (g): 42


  • Place a rack in the center of the oven and heat to 375°F.
  • In a small bowl, combine 1 cup of the Parmigiano with the flour and nutmeg. In a  large bowl, combine the pork, beef, and sausage.
  • Heat 2 Tbs. of the butter in a large skillet over medium-high heat. Add the meat and  cook, breaking it into small pieces, until browned, about 10 minutes. Drain off any  excess fat, return the pan to the stove, and reduce the heat to medium low.
  • Add the flour mixture and the milk to the meat, bring to a simmer, and cook, stirring  until the mixture is very thick with no excess liquid in the pan, about 10 minutes. Add the parsley and season to taste with salt and pepper. Set aside to cool.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.Stir in the remaining 3 Tbs. butter, and season to taste with salt and pepper. Remove the pan from the heat. Using an immersion blender or food processor, working in batches, if necessary, process to a smooth sauce, about 1 minute.
  • Spread about 1/2 cup of the tomato sauce over the bottom of a 9×13-inch pan. Spread 2 Tbs. of ricotta across the center of each crêpe, then spread about 1/4 cup of the meat filling over the ricotta. Roll the crêpes into logs, and place seam side down in the pan. Repeat with the remaining crêpes. Spread 3/4 cup of the remaining sauce over the top and sprinkle with the remaining 1/2 cup Parmigiano.
  • Bake until the top is light golden brown, about 20 minutes. Serve hot, passing the remaining tomato sauce at the table.


Rate or Review

Reviews (5 reviews)

  • colesays | 11/13/2018

    The filling was great but the sauce was very average. The crepes also turned out great, but I guess I just prefer pasta (crepes scream dessert to me!). I will for sure make this filling again, but will stuff regular pasta and use a different sauce.

  • Chasey1 | 10/27/2018

    Excellent recipe. We really enjoyed it a lot ! Making it tonight
    The second time I made it I made extra filling and then , for a quick weekday meal, I thawed the meat filling and used tortilla wraps and jarred sauce. It was very, good . Not as good as the scratch version , but very good and went together in a flash

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