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Lori Jean's Cannelloni stuffed with Spinach recipe - Question

17 years ago

Does anyone know if this can frozen to serve at a later time, like Lasagne? I'm thinking of making this for New Year's Eve...

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Comments (8)

paulines
17 years ago
Hi Luna, hope all is well!

I'm not familar with Lori Jean's particular recipe, but I've frozen manicotti and stuffed shells loads of times. I think it works best if you assemble and par bake before freezing.
claire_de_luna
Original Author
17 years ago
Thanks Pauline! I wondered since I'm thinking of using frozen spinach, which I'd have to thaw and refreeze. Also, I didn't know how well the crepes would hold up once they were rolled and frozen, and whether or not (like a lot of recipes) I can put this into the oven from a frozen state, or if I should thaw it first. As you can see I'm full of dilemmas!
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shannonplus2
17 years ago
I missed the recipe. I tried searching for it on this forum, but didn't come up with anything. Can you post it, or post a link to it? I am always looking for recipes to serve my vegetarian relatives. Thanks!
User
17 years ago
Lori's recipe is wonderful. I like to serve it with a tomato sauce with basil.

Home Cookin Chapter: Recipes From Thibeault's Table

===========================================
Submitted by LoriJean44 (Lori)
CREPES:

6 eggs (room temperature)
1 1/2 - cups flour
1/4 teaspoon salt
1 1/2H cups water
Combine all ingredients in medium bowl with electric mixer.
Let stand 1/2 hour or longer. Slowly heat 8-inch crepe pan/non-stick skillet.
Ladle about 1/4 cup batter into pan, swirling to cover bottom of pan, and
cook until top is dry but bottom is not browned.
Stack between waxed paper as they cool

.
FILLING:
2 pounds spinach, cooked and well-drained, finely chopped
1 1/4 cup ricotta
2 egg yolks
3/4 cups fresh grated Parmesan
pinch freshly grated nutmeg
salt and pepper
1 tablespoon unsalted butter
1 cup heavy cream
. In mixing bowl, combine spinach, ricotta, egg yolks,1/4 cup Parmesan,
nutmeg, salt and pepper. Blend well with fork.
Preheat oven to 350 F. Grease 8 x 12 inch ovenproof dish with the
butter.
Spread spinach mixture onto crepes and roll up. Arrange crepes, seam
side down
in a single layer in prepared dish. Sprinkle with remaining 1/2 cup
Parmesan
and pour the cream evenly over top.
Bake until top begins to turn golden, about 20 minutes.
shannonplus2
17 years ago
Thank you Ann_T!
lorijean44
17 years ago
This can definitely be made ahead and frozen! Thanks for posting the recipe, Ann! :D

Lori
claire_de_luna
Original Author
17 years ago
Thank You Lori! May I ask...have you ever made it with frozen broccoli? If so, how much do you use?
lorijean44
17 years ago
I'm sorry - I just saw your question, Claire_de_Luna. I've always used spinach, but I'll bet broccoli would be wonderful, too. I would definitely use less broccoli than spinach since it's a bit bulkier (even though I would chop the broccoli up into rather small pieces). You'll have to play with the amounts, but I'd love to hear how it comes out if you try it with the broccoli!!

Lori :-D

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