Italian canneloni using wheat pancakes

It is quiet difficult to make this dish. But the end result would be simply worth all the effort.

Ingredients:-

For the pancakes

  1. All purpose Flour or wheat flour – 1 cup
  2. Salt – 3/4 tsp
  3. Egg- 1, large
  4. Milk – 1/2 cup
  5. Water – 1/2 cup

For Cheese Sauce:

  1. Butter – 2 tbsps
  2. Flour – 1 heaping tbsp
  3. Milk 1.5 cup
  4. Water – 1/2 cup
  5. Cream – 1/4 cup
  6. Salt 1/2 tsp
  7. White pepper – 1/2 tsp
  8. Cheddar cheese – 2 tbsp

For the Filling:-

  1. Chicken breast – 250 grams, skinless and boneless ( finely chopped to make a coarse mince)
  2. Flour – 1 heaping tbsp
  3. Onion – 2 numbers, medium sized, finely chopped
  4. Celery – ¼ c
  5. Garlic – 3 big numbers, grated
  6. Paprika powder – ½ tsp
  7. Dried oregano – 1/2 tsp
  8. Tomato basil sauce ( I used Deli Italia brand) – 1/4 c, pureed in the mixer
  9. Salt
  10. Black pepper- 3/4 tsp
  11. Red Bell pepper – 1/2 c
  12. Button mushrooms – 6 numbers
  13. Cooking cream – 1/4 cup
  14. Milk – 1/4 c
  15. Finely chopped parsley – 2 tbsp

For Topping:

  1. Cheddar cheese – 1/2 cup
  2. Parmesan cheese – 1 to 2 tbsps
  3. Tomato Basil sauce – as needed
  4. Dried oregano and parsley – a pinch each
  5. Olive oil – 1 tbsp

Method:

  1. For the pan cake, mix together the plain flour, salt, egg, milk and water in bowl and make smooth batter. The consistency of the batter should be similar to that of buttermilk. Make thin and small crepes with this batter. You could make around 10-12 small crepes with this quantity. Transfer the cooked crepes on to a dusted platter.
  2. For the cheese sauce, heat 2 tbsps of butter. Add the plain flour & cook for 2 minutes on low heat. Add 1.5 c milk, 1/2 c water , 1/4 c cream, salt, pepper powder & cook till the entire mixture is thick. Add the grated cheddar cheese & mix. Remove from heat.
  3. For the filling, heat 1 tbsp of olive oil and sauté 6 fresh button mushrroms ( thinly sliced) and cook till they turn dry. Stir in the red bell pepper & cook for 3-4 minutes. Keep the sauted veggies aside. Heat 2 tbsps of olive oil and add the finely chopped onions, celery, grated garlic & cook till onion has turned translucent. Add 250 grams of chicken mince, paprika powder, ½ tsp of salt & cook till the chicken is completely done. You don’t have to cover while cooking the chicken. Add 1 heaping tbsp of plain flour & cook for a minute. Add ¼ c of tomato basil sauce+1/2 tsp salt + pepper powder + ¼ c water & mix well. Add the sautéed veggies, ¼ c cream, 1/4 c milk and dried oregano. Switch off heat. Let this filling completely cool down.
  4. Preheat the oven to 180C.
  5. Take a cooked crepe and place the chicken veggie mixture generously in a row & roll the crepe tightly. Repeat with the other crepes.
  6. Place the stuffed crepes in a greased baking dish. Spread a little tomato basil sauce ( 1 tbsp for each crepe) on the crepes.
  7. Pour the entire cheese sauce over the crepes & level with a spatula.
  8. Put tomato basil sauce here and there, cover with cheddar and parmesan cheeses. Sprinkle little oregano & parsley. Drizzle a little olive oil on the top.
  9. Bake at 180C for 15- 20 minutes. Garnish with paprika powder & serve hot with garlic bread.
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