How to Make Cannelloni From Crepes

How to Make Cannelloni From Crepes Hello, this is Chef John from foodwishes.com. And I told you I was going to use those crepes to make—anyway, these are cannelloni delicious stuffed crepes and I'm going to show you how I make my cannelloni. These are actually chicken. And here we go, very simple. I always wait until I have leftover chicken. There are two chicken breasts that I had grilled. So I diced those up. I have four ounces of fresh mozzarella diced up. I made my own cheese, all right. How annoying is that? But you can use well-drained ricotta, that’s a half of cup. By the way, I'm going to do a demo how to make that cheese. I'm going to do about a third of a cup of grated parmesan. All right, I'm going to mix that together with my chicken and mozzarella. I'm going to put in a couple tablespoons of fresh chopped herbs, thyme, rosemary, oregano, etc, not too much. I'm going to throw in an egg, some fresh black pepper and a nice big pinch of salt. I’ve got to have my cayenne pepper. All right, a little splash of olive oil and now we’re going to mash that together until it’s all mixed, the chicken and the egg and the cheese all mixed together. And we’re ready to stuff our crepes. All right, so what you want to do is you want to divide that filling into six equal parts. I'm going to take my crepe. I'm going to put in the filling and I'm going to roll it up, not too complicated. You go about halfway then fold in the sides and roll it. And you always want to finish like anything like this. You want to finish with the seam at the bottom. All right, so I'm going to take this casserole dish. And I'm going to put in about a cup and a half of tomato sauce. I'm going to place my cannelloni crepes seam side down and six just fit perfectly in here. Now you don’t want to smash this, okay. So you want to just touching each other. And I'm going to actually put some sauce on top not too much. I'm going to poke it down a little bit, so just a little bit of sauce goes in between, so they don’t stick together when they cook. And I'm not going to top it with a bunch of gooey mozzarella and provolone and any of that stuff. I like to grate just fresh reggiano on there. I just the like the look of it better and usually when you put big thick layer of mozzarella on top, its just all comes off from one big chunk anyway, so. We’re going to put that in the oven for half hour at 375. All right and when that bakes and comes out. It is so delicious. So if you haven't seen the crepe video, go back, watch the crepes. All right make some crepes and throw them in the freezer. Next time you have leftover chicken, make some Cannelloni. So there's my six cannelloni cooked. You could see these bubbling shots so I can warn you. Let this cool before you try to serve it and eat it at least a little bit, at least ten minutes. Otherwise, you’ll burn your mouth off and you won't taste anything except your own searing tongue. Throw a little extra sauce on the plate. Put a couple of cannelloni down, a little bit of fresh parsley if you're taking a picture of it. Otherwise, forget of that. Check out the site for these very simple ingredients and as always, enjoy.