3 Meat Cannelloni

    1 hour 15 minutes

    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.

    30 people made this

    Serves: 8 

    • Crepes
    • 2 eggs
    • 2/3 cup milk
    • 1 tablespoon butter, melted
    • 1/2 cup (60g) plain flour
    • 1/4 teaspoon salt
    • Filling
    • 130g veal mince
    • 130g chicken mince
    • 130g beef mince
    • 2 tablespoons butter
    • 1 tablespoon minced fresh parsley
    • 1/2 cup grated Parmesan cheese
    • 1/2 teaspoon salt
    • ground black pepper, to taste
    • ground nutmeg, to taste
    • White Sauce
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 1 cup (250ml) milk
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon ground nutmeg
    • 1kg prepared tomato pasta sauce
    • 500g grated mozzarella cheese
    • 1/4 cup grated Parmesan cheese

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 


    1. In a medium bowl beat eggs thoroughly. Add milk and butter. Beat in flour and salt until smooth. (Note: Batter is best if left to set for 1/2 hour before using). Brown crepes in a medium hot frying pan, making them 6 to 8 inches in circumference. Set aside.
    2. Filling

    3. Brown veal, chicken and beef, in butter, in a large frying pan over medium high heat. Stir in the parsley, cheese, salt, pepper and nutmeg. Let cool. Preheat oven to 190 degrees C.
    4. White Sauce

    5. In a small saucepan over medium heat, cook flour and butter together for 1 minute. Stir in salt, pepper and nutmeg. Stir in milk then continue to cook until thick.
    6. Spread 1/2 of the pasta sauce in the bottom of a 20x30cm baking dish. Spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. Place filled crepes, seam side down, in baking dish. Cover with remaining pasta sauce and pour white sauce over all. Cover with mozzarella cheese and top with Parmesan cheese.
    7. Bake in the preheated oven for 20 to 30 minutes, until cheese is bubbly and brown around the edges. Serve hot.

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    Reviews and Ratings
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    Reviews in English (19)


    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)