Basic cannelloni crepes
Cannelloni Crepes Italian Pasta Basics
Last updated 6/12/2012 1:07:16 AM. Recipe ID 33163. Report a problem with this recipe.
Title: Basic cannelloni crepes
Categories: Italian, Pasta
Yield: 8 Servings
1 c Water
1 c All-purpose flour
Place the eggs in a blender. Add the water, flour, and salt. Blend
until smooth. Scrape down the sides of the container and blend
again. Heat a 10" nonstick frying pan and lightly oil the pan, using
a paper towel. Ladle 1/4 cup of the batter into the pan and quickly
turn the pan to evenly coat the bottom with batter. Cook on one side
only until dry on the top, about one minute. These should be only
very lightly browned and not too dry, so the pan should not be too
hot. Lightly oil the pan before cooking each crepe. Separate the
crepes with wax paper until ready to use. The noodles can be
refrigerated overnight if you seal them in a plastic bag.
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