Cannelloni di Crespelle

This was always one of my favorite dishes to show someone how to make because it is simple, delicious and works the same as pasta. Unlike traditional cannelloni recipes, this one uses a crêpe instead of pasta. The filling can be anything really, but I have grown fond of my tofu-spinach mixture which tastes quite close to the a Florentine mix of spinach and ricotta cheese. The filled crespelle are placed in a baking dish, topped with a béchamel sauce and some tomato sauce before heading to a hot oven to brown. It is a hearty dish that will take you directly to the Florentine countryside. At first glance, you may be thinking this is too complicated to make. Get those thoughts out of your head. Once you have the béchamel sauce and crêpes made, the rest is quite simple. Try serving this dish to someone who thinks plant-based cooking is boring – I guarantee they will change their mind instantly. Yield: makes about 4-6 large crespelle

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