Cannelloni Bolognese (Made with Crepes)

By Chef Jean-Pierre · 120 min

Ingredients

Instructions

1. Brown the sausage in olive oil in a large pan, breaking it up with a spoon.
2. Sweat the onion, celery and carrot in a pot until softened.
3. Add the garlic, thyme and rosemary and cook until fragrant.
4. Stir in the whole tomatoes and tomato paste and season with salt and pepper.
5. Simmer on low heat for 45 to 60 minutes, then adjust the seasoning and chill the sauce.
6. Make the crepes in a lightly buttered non-stick pan: pour a ladle of batter into the centre, swirl to spread, cook until the edges lift, then flip and cook the other side.
7. Stack the crepes with no wax paper between them and cover immediately with plastic wrap.
8. Make the Mornay sauce: melt the butter, whisk in the flour and cook for a couple of minutes, then gradually add the milk until smooth and thick.
9. Melt the cheddar and mozzarella into the sauce and season with nutmeg, salt and pepper.
10. Spread a spoonful of Bolognese on each crepe and roll tightly.
11. Arrange the rolls in a buttered baking dish, cover with Mornay sauce and extra cheese.
12. Bake until golden brown, about 20 to 25 minutes, then garnish with parsley and serve warm.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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