Cannelloni di Crespelle
The best way to describe this dish is…well, it is a hearty dish that will take you directly to the Florentine countryside, and that’s always a journey worth taking.
You may be thinking this is way too complicated to make after glancing at the steps. Get those thoughts out of your head. Once you have the béchamel sauce and crêpes made, the rest is quite simple.
Unlike traditional cannelloni recipes made with pasta, this recipe relies on the use of crêpes. The filling can be anything really, but I have grown fond of using a tofu-spinach mixture that tastes quite
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The best way to describe this dish is…well, it is a hearty dish that will take you directly to the Florentine countryside, and that’s always a journey worth taking.
You may be thinking this is way too complicated to make after glancing at the steps. Get those thoughts out of your head. Once you have the béchamel sauce and crêpes made, the rest is quite simple.
Unlike traditional cannelloni recipes made with pasta, this recipe relies on the use of crêpes. The filling can be anything really, but I have grown fond of using a tofu-spinach mixture that tastes quite close to the original Florentine mixture of spinach and ricotta cheese. The filled crespelle are placed in a baking dish, topped with béchamel and some tomato sauce before heading to a hot oven to brown. Try serving this recipe to someone who thinks plant-based cooking is boring – I guarantee they will change their mind instantly.
Yield: makes about 4-6 large crespelle