• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Mushroom and Spinach Crespelle Cannelloni

September 9, 2016 by Tina Verrelli Leave a Comment
Modified August 16, 2020 at 9:32 pm

Thanks for Sharing!

50 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

Kennett Square Mushroom Festival 2016!

I always have a great time at the Kennett Square Mushroom Festival!  I participated in the Cook-Off for years and this is my second time giving a mushroom cooking demonstration!  Here’s the recipe from my demo this year – Mushroom & Spinach Crespelle Cannelloni.  The crespelle or crepes make the dish so tender and light.  There are mushrooms in the crepes, in the filling and in chardonnay cream sauce! Oh My!  They are so good!  I’ve made the cannelloni with marinara sauce too – very good as well, but the cream sauce wins in my book!  They’re much easier to make than you would think – and you can make them ahead of time!

I remember it being really hot in the demonstration tent – lol!!

Mushroom and Spinach Crespelle Cannelloni Recipe

The crespelle or crepes make this dish so tender and light.  There are mushrooms in the crepes, in the filling and in chardonnay cream sauce! Oh My!  They are so good!  
Tina Verrelli - epicuricloud.com
Print Pin Rate
Servings: 16 Cannelloni

Ingredients

Mushroom Mixture

  • 1 tablespoon olive oil
  • 20 ounces baby bella / cimini mushrooms thinly sliced (halved if large)
  • 1 large shallot finely chopped (2/3 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves

Crespelle Batter

  • 3 large eggs
  • 1 1/2 cups milk
  • 3 tablespoons melted butter cooled
  • 1 cup all-purpose flour
  • 1/4 cup mushroom mixture cooled
  • vegetable cooking spray

Ricotta Filling

  • 5 ounces fresh spinach cooked, cooled, squeezed dry and chopped (or 10-oz frozen)
  • 1 pound ricotta cheese
  • 1/2 pound mozzarella chesse shredded (about 2 1/2 cups)
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 of the remaining mushroom mixture

Mushroom Chardonnay Cream Sauce

  • 2/3 cup Chardonnay wine
  • 2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons grated Parmesan cheese

Instructions 

Make the Mushroom Mixture

  • In large skillet over medium heat, add oil, mushrooms, shallot, salt, pepper and thyme.
  • Cook for 10-12 minutes, stirring frequently, until mushrooms begin to caramelize.
  • Remove from heat.

Make the Crespelle (Crepes)

  • Combine all the crepe ingredients in a blender and blend until smooth.  Refrigerate for 1 hour until slightly thickened.
  • Spray an 8-inch non-stick skillet lightly with cooking spray. Place the pan over medium heat.
  • With a measuring cup or ladle, pour about 3 tablespoons of the batter into the pan. Rotate the pan to spread the batter evenly. 
  • Cook the crepe until the top looks dry, about 30 seconds. Turn the crepe over with a spatula and cook the other side, about 20 seconds.
  • Slide the crepe onto a plate and continue the process with the remaining batter. 
  • Stack the crepes between waxed or parchment paper to prevent sticking. You can prepare the crepes a day ahead.  
  • Store covered in the refrigerator. 

Make the Ricotta Filling

  • In large bowl, (or in bowl of stand mixer) add the ricotta filling ingredients.
  • Mix until well blended.
  • Store covered in refrigerator until ready to use. You can make this filling the day before.

Make the Chardonnay Cream Sauce

  • Reheat the skillet with the remaining mushroom mixture.
  • Deglaze pan with wine and reduce by half.
  • Add cream, salt, pepper and thyme.
  • Bring to simmer and reduce by 1/3.  (Will reduce further in oven.)

Assemble

  • Preheat the oven to 375 degrees F. 
  • Coat the bottom of a 13 x 9 x 2 inch glass or ceramic baking dish with about 1-cup of the cream sauce.
  • Lay out 1 crepe on flat surface.
  • Spoon ¼ cup filling mixture into the center of the crepe.
  • Arrange the filling in a strip across the diameter of the crepe.
  • Fold one side over the filling and roll the rest of the way to form the filled cannelloni.
  •  Place seam-side down in baking dish.  Repeat with all other crepes.
  • Spoon about 1 cup additional sauce over the center of the cannelloni.  (They should not be completely submerged in sauce.)
  • Sprinkle with Parmesan cheese.
  • Cover loosely with foil and bake about 20 minutes. Uncover and bake another 20 minutes until golden brown and sauce is bubbling. 
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Dinner / Lunch, food adventure, Pasta, Sauce, Vegetables, Vegetarian Tagged With: Cannelloni, Crespelle, Kennett Square, Kennett Square Mushroom Festival, Mushroom and Spinach Crespelle Cannelloni Recipe

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

Jan
28
Sat
11:00 am KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
KitchenAid on QVC2 Airing!! In T... @ QVC2 Channel (Tina at QVC Studio)
Jan 28 @ 11:00 am – 3:00 pm
From QVC Studio KitchenAid Espresso Maker KitchenAid 7-Cup Food Processor    
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Arugula Walnut Pesto

Watermelon Lemonade (+Watermelon Punch Bowl)

Carrot, Mango & Coconut Cupcakes and Whoopie Pies Recipe

Cool Beans Breakfast Cookies

Peanut Butter S'mores Cookie Bars - close up photo of bars cut and one on spatula

Peanut Butter S’mores Cookie Bars

Cornbread and Taco Stuffed Peppers

Fruit and Yogurt Parfait with Honey, Lime and Mint

Carrot and Applesauce Chewies (Homemade Dog Treats)

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

50 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss