Greek Stuffed Cannelloni Bolognese (From Scratch)

Ingredients

• 6 tablespoonsolive oil
• 1 smallonion, minced
• 700 g (1 lb 8 oz)lean minced beef
• 1bay leaf
• 1 tablespoondried thyme
• 6–7allspice berries
• A splashred wine
• 1 large, ripetomato, diced
• 4 tablespoonstomato purée
• ½green pepper, finely chopped
• 1 tablespoondried oregano
• 200 gplain flour
• 360 gmilk
• 50 gbutter, melted
• 4 mediumeggs
• A pinchsalt
• A pinchsugar
• 200 mlfull-fat cream
• 100 ggrated Gruyère, Romano or Parmesan

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a medium cooking pot over high heat. Add the minced onion and cook until softened and golden.

2. 2

   Brown the beef

   Add the beef, bay leaf, thyme and allspice. Break up the meat with a wooden spoon, then pour in the red wine and let it evaporate completely.

3. 3

   Simmer the sauce

   Stir in the diced tomato, tomato purée, green pepper and oregano. Cook for 1–2 minutes, then add enough water to cover the meat. Reduce the heat to medium and simmer for about 1 hour, or until the sauce has thickened sufficiently.

4. 4

   Mix the batter

   Put the flour, salt and sugar in a mixing bowl. Whisk in half the milk until you have a smooth paste, then whisk in the remaining milk. Add the eggs and melted butter and whisk until combined. If there are lumps, pass the batter through a sieve.

5. 5

   Cook the crêpes

   Heat a non-stick or crêpe pan over medium-high heat. Dip a paper towel in canola or frying oil and use it to lightly grease the pan. When the pan is hot but not smoking, add a large ladleful of batter to the centre and quickly swirl the pan to spread it into a very thin layer.

6. 6

   Flip and stack

   Count to 10, then gently scrape the edges with a flat wooden spoon to check whether the crêpe is ready to flip. Turn it over by hand and cook for a further 10–15 seconds. Stack the cooked crêpes to one side.

7. 7

   Fill and roll

   Preheat the oven to 230°C. Lay a crêpe on your work surface and put 2–3 tablespoons of Bolognese sauce along the bottom. Fold in the sides and roll it up to form a cannelloni.

8. 8

   Bake until golden

   Arrange the rolled crêpes in a baking dish and pour the cream all over. Sprinkle with the grated cheese and bake for about 30 minutes, or until golden.

What are Greek stuffed cannelloni?

Cannelloni is traditionally made by filling pasta tubes, but this Greek-style version wraps the filling in thin crêpes instead. The recipe uses a homemade beef Bolognese, then bakes the rolls under cream and grated cheese.

The crêpes make the dish possible without making pasta dough. Their delicate texture also works well with the rich filling and creamy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 499 calories, 27g protein, 23g carbs, 33g fat.

The beef supplies most of the protein, while the flour and milk contribute carbohydrates. Olive oil, butter, cream and cheese bring much of the fat; serve a portion with salad or green vegetables to round out the plate.

Why the sauce needs time

A long, gentle simmer gives the beef time to become tender and lets the tomato mixture reduce. The recipe calls for about an hour, but use the sauce’s thickness as your final cue.

Wine: let it evaporate before adding the tomato and water so its flavour can meld into the meat. Keep the sauce moist enough to spoon into the crêpes, but not so loose that the rolls become difficult to handle.

Getting thin crêpes

Smooth batter is easier to swirl into a thin, even layer. Whisk the milk in stages as directed, and strain the mixture if lumps remain.

Pan heat: the pan should be hot but not smoking. A very thin film of oil helps the crêpes release; too much oil can make them uneven.

When to flip

After about 10 seconds, gently loosen an edge with a flat wooden spoon. When the crêpe releases and can be lifted without tearing, turn it over and cook the second side for 10–15 seconds.

The crêpes only need brief cooking in the pan because they will bake again after filling. Stack them as they are ready so they stay together and are easy to roll.

Rolling and baking

Use 2–3 tablespoons of sauce per crêpe, placing it along the bottom before folding in the sides and rolling. Avoid overfilling, which can make the crêpes split or spill in the dish.

Pour the cream over the assembled rolls and cover them with grated cheese. Bake at 230°C for about 30 minutes, checking for a golden top.

What to serve alongside

A crisp green salad or steamed green vegetables provide a fresh contrast to the creamy, savoury bake. Keep accompaniments simple so the filled crêpes remain the focus.

If serving bread, a small amount is enough for mopping up the sauce. Let the dish settle briefly after baking so the rolls are easier to lift.

Recipe notes & tips

• Keep the crêpe batter smooth by adding the milk in two stages.
• Cook the sauce until thick enough to spoon without running freely.
• Use a non-stick pan and only a light film of oil for each crêpe.
• Make the crêpes thin so they fold and roll without becoming bulky.
• Allow the baked dish to settle briefly before serving.

Variations

• Change the cheese: use Gruyère, Romano or Parmesan as suggested.
• Make it ahead: prepare the sauce and crêpes in advance, then assemble and bake when needed.
• Add fresh herbs: finish the cooked dish with chopped parsley for a fresh note.
• Serve with greens: pair the cannelloni with a crisp salad or steamed vegetables.
• Adjust the seasoning: taste the sauce before filling and season it to your preference.

Common mistakes to avoid

• Lumpy batter: whisk the milk in gradually and strain the batter if needed.
• Pan too hot: lower the heat if the crêpe colours before it can be spread thinly.
• Crêpe tears: wait until its edge releases easily before turning it.
• Watery sauce: continue simmering until it thickens enough to hold in the rolls.
• Overfilled crêpes: stick to 2–3 tablespoons of sauce so they roll neatly.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout, covering loosely if the top is browning too quickly.

Frequently asked questions