adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked crepe cannelloni
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Transform frozen crepes and leftovers into a delectable cannelloni bake.
Ingredients:
  • 125g (1/2 cup) light sour cream
  • 375g (3 cups) chopped cooked turkey
  • 200g roasted pumpkin
  • 1 carrot
  • 1/2 red onion
  • 40g chopped baby spinach
  • 200g (2 cups) grated cheese
  • 400g pkt frozen gluten-free French-style crepes
  • 390g (1 1/2 cups) Mutti Tomato Passata
  • Watercress sprigs, to serve
  • Rocket or fresh herbs, to serve
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced and lightly grease a rectangular baking dish. 2. In a large bowl, combine sour cream and milk. 3. Add turkey, pumpkin, carrot, onion, leafy greens, and half of the cheese blend. 4. Season and stir until well combined.
  • Heat a crepe according to the packet instructions, then spoon 2/3 cup filling along one edge. Roll up to enclose and place seam side down in the prepared baking dish, lining up the filled crepes side by side. Spoon passata down the center of the filled crepes and sprinkle with the remaining cheese blend. Bake for 25 minutes until cheese is melted and golden. Top with watercress sprigs before serving.

Similar Recipes