This cannelloni is made with crepes, which give the finished dish a delightful texture. It can also be made with the pasta that is sold as cannelloni, if you can find it; or make your own. The same filling could go into manicotti and ravioli.


  • 1 recipe Crepes or French Pancakes
  • 1 onion, chopped fine
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 pound(450 g) lean ground beef
  • 2 tablespoons cream
  • 1 teaspoon oregano, crumbled
  • 2 eggs
  • 1 1/2 lbs.(675 g) fresh spinach, cooked, drained, and chopped; OR one 10-oz.(285 g) pkg. frozen spinach, thawed and drained
  • Salt to taste
  • Freshly ground black pepper
  • Sauce 1
  • 6 T butter
  • 6 T flour
  • 1 cup(1/4 L)hot milk
  • 1 cup)1/4 L)heavy cream
  • 1/4 t nutmeg
  • Salt to taste
  • Freshly ground black pepper
  • Sauce 2
  • 1 1/2 cups(3 1/2 dL)Tomato Sauce(p.271)or your own homemade sauce


Saute the onion in the olive oil until just soft; then add the garlic and cook, stirring, a minute or more. Remove to a bowl. Add the beef to the skillet, breaking it up, and cook until it loses its pinkness. Scrape into the onion and garlic, then add the cream, oregano, eggs, spinach, salt, and pepper. Mix vigorously with a wooden spoon or with your hands until the ingredients are well blended. Set aside.

Sauce 1
Melt the butter in a saucepan, add the flour, and cook, stirring constantly, over medium heat 3-4 minutes. Add the milk, stirring until the sauce is smooth and thick, then add the cream and continue to cook gently a few minutes. Sprinkle in the nutmeg, salt and pepper to taste. Set aside.

To Assemble the Cannelloni:
Preheat the oven to 375 degrees F.(190 C). Film the bottom of a shallow baking dish, about 13x9x2 inches, with Tomato Sauce. Fill each crepe with 4 tablespoons of the filling. Roll up and place each crepe seam side down in a baking dish. Proceed until the crepes are filled and in a single layer. Spoon the white sauce, Sauce 1, over the top and drizzle the remaining tomato sauce lengthwise in two rivulets over the white sauce. Bake for 40 minutes or until the sauce bubbles around the edges. Serves 8.

Serves 8.

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Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson