Cannelloni di crêpes are delicious savoury pancakes made with Roman cannelloni perfect for those cherished special occasions!

SERVES 8 // COOKING TIME 1 hour 45 min

INGREDIENTS
For the crêpes
1¼ cups flour
Salt and pepper
6 eggs
2 tbsp olive oil
For the filling
2 cups chopped, cooked spinach (±900g raw)
1 cup chopped, fried mushrooms (±450g raw)
500 g ricotta
2 eggs
100 g mozzarella, grated
Salt and pepper
For the sauce
3 tbsp olive oil
1 clove garlic, peeled and chopped
1 onion, peeled and chopped
2 × 400 g tin whole tomatoes
1 tsp dried origanum
1 tsp dried thyme
Salt and pepper
Handful fresh basil
To assemble
½ cup finely grated Parmesan

METHOD
For the crêpes
1. Mix flour, salt and pepper. Make a well in the centre and add the eggs. Whisk together until smooth. Refrigerate the batter for 30 minutes.
2. Heat the olive oil in a pan over medium heat. Pour in just enough batter to coat the base of the pan, then swirl to distribute it evenly. Cook for a few minutes until golden, then flip to cook the other side (This should make about 15 crêpes.)
For the filling
1. Drain any excess water from the spinach and mushrooms, then combine all ingredients.
For the sauce
1. Heat the oil in a pan. Fry the garlic for 1 minute, ensuring it doesn’t brown. Add the onion and fry for about 10 minutes, until brown.
2. Add the tomatoes, origanum, thyme, salt and pepper. Cook for 10 minutes, until tomatoes start to break apart. Remove from the heat and add the basil.
3. Purée the sauce with a food processor or stick blender.
To assemble
1. Preheat the oven to 180°C.
2. Place 2 tbsp filling on the edge of each crêpe. Carefully roll up crêpes, pinching the ends closed and flattening them slightly.
3. Spread ¼ sauce on the base of an ovenproof baking dish. Arrange the crêpes tightly on top and cover with remaining sauce. Sprinkle with Parmesan.
4. Bake for 30 minutes, or until the Parmesan is golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za