Round Two Recipe: Beef and Eggplant Stuffed Crepe Cannelloni

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After spending almost 11 hours in clinic today, I felt great knowing that tonight’s dinner was already half-way made. Yesterday’s meat and eggplant stuffing marries with rich ricotta cheese to become the filling for my crepe cannellonis!

I heated the leftover meat mixture from the stuffed eggplant yesterday and combined it with some ricotta cheese. I had about 1/3 lb left of meat left and I mixed it with about a cup of ricotta… It’s not an exact measurement but that’s what I used, just for reference!
I made crepes using this simple recipe:
1/2 cup flour
1/2 cup milk
1 egg
1 tbsp melted butter
Pinch of salt
Tsp chopped parsley

I combined all of the ingredients for the crepes and then cooked the thin crepes on a hot non-stick pan.

Once the crepes were cooked, I stuffed them with the meat and cheese and topped them with some of yesterday’s marinara sauce and parmesan cheese (and parsley for garnish).
If I weren’t completely starving from my long day in clinic, I would’ve assembled the crepes in a casserole dish, topped them with sauce and cheese, and baked them in a 375 degree oven for about 15 minutes or so until the cheese is toasted. But let’s be real, the cannelloni crepes barely made it onto the plate before I devoured them… And they were delicious 😉

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