Ham and Cheese Canelones
Crêpes filled with ham, mozzarella, grating cheese and ricotta, bathed in garlic tomato sauce and white sauce. The homemade canelones made for special occasions.
- Crêpe batter
- 6 eggs
- 750 g (3.2 cups) milk
- 1.5 kg (3.3 lb) all-purpose flour
- 2 tbsp salt
- Butter for the pan Filling
- 250 g (8.8 oz) shredded mozzarella
- 125 g (4.4 oz) grating cheese
- 300 g (10.6 oz) cooked ham, diced
- 200 g (7 oz) ricotta Tomato sauce
- 4 to 5 cloves garlic
- Oil, butter, tomato, salt, oregano and thyme White sauce
- See White Sauce with Spinach recipe
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1
Crêpe batter
In a mixer, combine the 6 eggs with 750 g of milk. Add 2 tablespoons of salt and half a kilo of flour. Mix well until smooth. Refrigerate for 1 hour.
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2
Filling
Shred the mozzarella and the grating cheese. Dice the ham. In a bowl, mix the ham, mozzarella, grating cheese and ricotta.
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3
Tomato sauce
Chop 4 to 5 cloves of garlic. In a pot with oil and butter, sauté the garlic without burning it. Add the tomato, salt, oregano and thyme. Cook over high heat, stirring. Chill in the fridge. Once cold, add a bit to the filling to give it flavor.
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4
Crêpes
Take the batter out of the fridge. In a pan over low heat with a bit of butter, cook the crêpes. Not too thick. Stack them.
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5
Assembly and baking
Fill each crêpe, roll it up, and place it in a buttered baking dish. 30 min before serving, prepare the white sauce. Pour it over the canelones and add a bit of tomato sauce. Bake until golden.
- The crêpe batter needs 1 hour of resting in the fridge.
- Adding cold tomato sauce to the filling gives it more flavor.
- The canelones can be assembled ahead of time and baked right before serving.