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Crepes cannelloni on saffron cream

with Gran Cucina for Cooking


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for 4 people
  • Eggs 4
  • Flour 180 g
  • 2 tablespoons extra virgin olive oil
  • Semi-skimmed milk 3 tbsp
  • Nutmeg to taste
  • Salt to taste
  • Ricotta 600 g
  • Parmesan 80 g
  • Fresh pecorino 120 g
  • Smoked Cacioricotta 10 g
  • 40 g grated Parmesan
  • Gran Cucina for cooking 600 g
  • Butter 20 g
  • Saffron to taste
  • Corn starch 20 g
  • Salt to taste


  • 4 people
  • Medium level
  • 20 min
  1. Thoroughly mix eggs, flour and oil, add the milk slowly and a pinch of nutmeg. Filter everything to remove any lumps. 
  2. Leave the batter to rest for an hour in the refrigerator. Form the classic crêpes with a hot non-stick pan.
  3. Cut the pecorino, cacioricotta and parmesan into small cubes, mix with the ricotta, season with salt and stuff the crêpes by rolling like a cannelloni. 
  4. Sprinkle with grated Parmesan and butter. Brown in the oven at 220 ° C for 5 minutes.
  5. Simmer Gran Cucina with saffron, thicken with corn starch previously dissolved in a spoonful of milk, add a little more nutmeg and season with salt.  
  6. Place the cream on the bottom of the plate and place the cannelloni on it.