Name: Cannelloni Crepes
Yield: 4 servings
Ingredients: Crepes; 2 cups flour; 2 cups milk; 1/4 cup vegetable oil; 1/4 teaspoon salt; 3 eggs; Filling; 1 (8 ounce) package cream cheese; 2 eggs; 2 cups cottage cheese (16 oz container); 4 green onions, chopped; 1/2 cup butter (no margarine); 1 (28 ounce) jar favorite spaghetti sauce (we use Prego for our crepe); 1/2 cup parmesan cheese

Servings: 4 persons

Crepes
2 cups flour
2 cups milk
1/4 cup vegetable oil
1/4 teaspoon salt
3 eggs
Filling
1 (8 ounce) package cream cheese
2 eggs
2 cups cottage cheese (16 oz container)
4 green onions, chopped
1/2 cup butter (no margarine)
1 (28 ounce) jar favorite spaghetti sauce (we use Prego for our crepe)
1/2 cup parmesan cheese

1
Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250u00b0F).
2
Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown.
3
When edges appear to be dry, flip over for a few seconds.
4
Place on towel or waxed paper until all crepes are done.
5
Combine all filling ingredients; beat well.
6
Fill crepes peanut butter style and roll up.
7
Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese.
8
Bake at 350u00b0F for 30 minutes, uncovered.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cannelloni Crepes

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