Cannelloni Crêpes with Parmesan and White Sauce

cannellonicrepesparmesansauce Homemade Crêpe Cannelloni with Cheese and White Sauce, a delicious way to serve a baked pasta. Soft crêpes filled with 3 types of cheese and topped with a homemade white sauce. Then baked to perfection.

Crêpes:
6 eggs
½ tsp. sea salt
2½ cups + 2 Tbsp. all-purpose flour, unbleached
3 cups water

Filling:
1 cup Parmesan cheese, grated
1 cup fontal cheese (fontina or gouda would work too), cut into small cubes
¾-1 cup fresh mozzarella, cut into small cubes

Sauce:
3½ cups milk
¼ cup butter
¼ cup all-purpose flour, unbleached
¼ tsp. sea salt

For the Crepes:
In a large bowl with a whisk beat the eggs and water, approximately 1 minute, add the salt and the flour 1 cup at a time and continue to beat till smooth.

In a small frying pan or crêpe pan, (I lightly greased the pan once with a brush) using a ¼ cup ladle (or ¼ cup) on low to medium heat, pour the crêpe mixture in the pan, using the bottom of the ladle to spread the mixture (or a spoon) but don't make them too large or too small. (in the picture the plate is 7" (18 cm). Crêpes cook quite quickly, so watch carefully, approximately 20 seconds on each side, they should be cooked but not browned. When cooked move to a separate plate, continue until all are cooked.

For the Sauce:
In a large pot melt butter over medium heat, blend in the flour and salt, gradually stir in milk, cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat.

Assembly:
On a wooden board or small plate, place 1 crêpe at a time, in the middle of the crepe add 3-4 cubes of mozzarella, 3-4 cubes of fontal cheese and 1-2 tsp. (dessert spoon) of grated Parmesan cheese. Roll up the crêpe. (I usually go for 4 cubes of each and 2 dessert spoons of Parmesan cheese)

In a medium baking pan (I used a 12x10") spread a ladle (using a ½ cup ladle (or more if needed)) of sauce on the bottom of the pan and then line with stuffed cannelloni (can be touching) top with remaining white sauce and cubes of mozzarella and sprinkle with freshly grated Parmesan cheese.

Bake in a preheated oven for approximately 20-25 minutes.

Cook's Notes:

This recipe makes approximately 25 crêpes (maybe more maybe less depending on how big you make your crêpes, remember not too thick). I am assuming that you will make half meat sauce and half cheese cannelloni, if you do all meat or all cheese, then double the ingredients for the filling.
You could also put the ingredients in a blender and blend until smooth.