Ginette’s Cannelloni

5:58 am on 4 March 2006

(Makes 15 cannelloni)


Make the Tomata Salsa, Crêpes, and Meat Filling first.

Light Tomato Salsa

  • 2 cloves finely chopped garlic
  • 1 sml diced onion
  • 2 tbsp oil
  • 450 gm tin tomato puree
  • 140 gms tomato paste
  • 450 mls water
  • 1 tsp sugar
  • 1 tsp salt and pepper
  • 1 tsp each thyme, oregano and basil

Sauté onion and garlic in oil until onion is transparent.  Add the other ingredients and simmer until the salsa thickens - approx. 45 minutes to one hour.


  • 6 level tbsp flour
  • 85 gms butter
  • 250 mls milk
  • 3 eggs

Melt butter and add to flour.  Gradually add milk and then the eggs, mixing well as you go.Lightly grease a small non-stick frypan.  On a low to medium heat, spoon a heaped tablespoon of batter into pan - roll pan around making sure the base of the pan is covered.  Cook until slightly golden.  Flip crêpe on to the other side until slightly golden.

Place crêpes on a paper towel.

Meat filling

  • 500 gms premium steak mince
  • 8 tbsp white wine or vermouth
  • pepper and salt to taste
  • 1 lge egg
  • 125 gms cream cheese

Braise the mince, wine and pepper and salt over a medium heat until the meat is cooked through.  Remove from heat and allow to cool.

When meat is cold add the egg and cream cheese and mix well.


(requires 125 gms of combined grated tasty and parmesan cheeses)

Oil a deep baking dish and spoon tomato salsa over the base.

Butter the meat filling on to each crêpe and gently roll up.  Place filled crêpes into baking dish side by side, seam down.

Spoon remaining salsa around the edges and down the centre of the crêpes to prevent them from drying out (do not cover whole crêpes as they will become soggy).

Sprinkle grated cheeses on top of the salsa downthe centre of the crêpes only and bake, uncovered, at 175&dleg;C for approx. one hour.

Serve with a green salad.

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