Homemade cannelloni crepes filled with a mixture of veal, chicken and beef mince. Smothered in your favourite tomato pasta sauce then topped with a homemade white sauce and grated cheese.
This was wonderful with a few changes that I made. I only used ground chicken and ground beef. I added garlic and spinich and onion to the meat mixture and it turned out great. My mother in law wants me to make this for a luncheon for 30 or more people. Love the crepe idea rather than pasta, makes it a bit lighter. Will for sure make it again and again. - 19 Feb 2008 (Review from Allrecipes USA and Canada)
Excellent! I substituted leftover chicken thighs that I diced finely for the ground chicken and substituted ground pork for ground veal. It turned out delicious. As one other reviewer suggested, I, too, doubled the ingredients for the crepes (came out fine). A tip for those who have never made crepes (like myself before this recipe): pour only a small amount of batter into the pan so that it is just enough to cover the bottom, cook only a couple minutes on medium low heat each side until just browned. - 01 Sep 2004 (Review from Allrecipes USA and Canada)
Great recipe! Gourmet presentation is enhanced by garnishing with sauces rather than baking all together. Simply bake cannelloni alone, prepare sauces as directed in recipe, and serve cannelloni over sauces. - 02 Oct 2008 (Review from Allrecipes USA and Canada)