Greek Stuffed Cannelloni Bolognese (From Scratch) (2024)

4 from 4 votes

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

For The Bolognese Sauce:

• 6 tablespoons olive oil
• 1 small onion minced
• 700 grams / 1lb 8oz lean ground beef
• 1 bay leaf
• 1 tablespoon dried thyme
• 6-7 pieces of allspice
• a splash of red wine
• 1 large ripe tomato diced
• 4 tablespoons tomato paste
• ½ green bell pepper finely chopped
• 1 tablespoon dried oregano

For The Crepes:

• 200 grams /7 oz all-purpose flour
• 360 grams/ 12.6 oz milk
• 50 grams / 1.7 oz butter melted
• 4 medium-sized eggs
• a pinch of salt
• a pinch of sugar

For Adding On Top:

• 200 ml full fat cream
• 100 grams / 3.5 oz grated cheese (Gruyere, Romano, or Parmesan)

For The Bolognese Sauce:

• Heat olive oil in a medium-sized cooking pot over high heat.

• Add the onion and cook until softened and golden in color.

• Add the ground beef along with all the spices.

• Break the meat apart using a wooden spoon.

• Poor in the wine and wait until it evaporates completely.

• Stir in the diced tomato, tomato paste, and green bell pepper.

• Cook for a minute or two and pour in enough water to cover the meat.

• Reduce heat to medium and simmer for about an hour. Or until sauce thickens sufficiently.

For The Crepes:

• In a mixing bowl add the flour, salt, and sugar.

• Pour in half of the milk at first while whisking constantly until smooth paste forms. And then pour in the remaining milk.

• Add the eggs and melted butter and whisk until thoroughly combined.

• If any lumps have formed pass the crepe batter through a sieve.

• Heat a non-stick pan (or a crepe pan) over medium-high heat.

• Dip a paper towel in some canola or frying oil and use it to slightly grease the pan.

• When the pan is hot enough (but not smoky hot) add a big spoonful of the crepe batter (using a ladle) in the center of the pan and with quick circular moves, spread the batter evenly in the pan to form a very thin layer.

• Count to 10 and with a flat wooden spoon gently scrape the edges to see if the crepe is cooked enough to be flipped.

• Flip the crepe with your hands and cook for 10-15 seconds more.

• Set crepes aside in a pile.

For The Cannelloni:

• Preheat oven to 230°C / 446°F.

• Lay a crepe on your working surface and place 2-3 tablespoons of the bolognese sauce at the bottom.

• Fold the sides and roll the crepe in order to create a cannelloni.

• Place the cannelloni's in a pan and pour the cream all over.

• Sprinkle the grated cheese on top.

• Bake for about 30 minutes or until golden in color.