Canneloni

 


Canneloni

For the crepes:

2 eggs

2 cups of flour

1 glass of water

1 glass of Milk

Salt

For the tomato sauce:

4 peeled tomatoes

1 tablespoon of butter

3 cloves of garlic

Salt

Black pepper

1 bunch basil

For stuffing:

If you cannot find 1 kg of Aegean herbs;

500 g Chard

500 g Spinach

250 gr Leek

300 gr Parmesan Cheese

200 gr Labne cheese or cream

To make crepe dough, eggs, flour, water, milk, salt -all crepe ingredients- are added and whisked.

For the tomato sauce, the tomatoes are peeled, the garlic is crushed, and the other ingredients are boiled on the stove until they are tender. It is made for tomato sauce.

For the filling, the herbs are roasted without killing them completely and then tulum cheese and labneh or cream cheese are added respectively.

You can flavor the stuffing however you want. The crepe is rolled up and served with tomato sauce, grated cheese and parsley.

 

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