Cannelloni with Spinach and Mushrooms

 Crepes

½ cup evaporated or fresh milk

½ cup water

¾ cups all -purpose flour

½ teaspoon salt

3 eggs

2 tablespoons butter

Whisk the ingredients together in a bowl and chill for at least 2 hours. Strain the mixture before using.  Heat a 7-inch non-stick skillet over medium heat. Spray with a non-stick vegetable oil spray. Ladle 2 tablespoons of the crepe batter into the pan and tilt batter until it coats the surface of the pan and immediately pour out the excess batter into the bowl. Cook crepe until the bottom is golden brown. Turn the crepes and cook for another 15 seconds. Slide crepe to a plate and cover with wax paper.

Mushroom and Spinach Filling

½ kilo fresh or frozen spinach leaves – washed and steamed

1 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

2 tablespoons pine nuts or walnuts- toasted and chopped

1/2 teaspoon black pepper

½ teaspoon Italian seasoning

1/8 teaspoon nutmeg

Wash and steam the spinach until cooked. Drain well and drop into the ice water to retain the green color. Squeeze out the excess water. Chop spinach and transfer to a bowl. Add the ricotta, Parmesan cheese, nutmeg, Italian seasoning, pine nuts and black pepper.

Béchamel Sauce

½ cup butter

¼ cup all-purpose flour

1 large can of evaporated milk- 369 grams

½ cup water

Bunch of parsley- minced

In a saucepan melt the butter, add the flour and stir until a roux is formed. Add the milk and water off the fire and whisk until smooth.  Cook it until thick and add the minced parsley, salt and black pepper.

Toppings

1 tablespoon olive oil

One can of button mushrooms – 156 grams

Parsley – minced

In a pan heat the olive oil and sauté the mushrooms until brown and add the minced parsley.  Season it with salt and pepper.

Tomato Sauce

1 tablespoons olive oil

2/3 cups green onions- white part only, chopped

1 tablespoon garlic- chopped

3-1/2 cups canned, chopped tomatoes

1 cup red wine

1 tablespoon fresh basil or dried basil powder

Sugar and salt to taste

Parmesan cheese- freshly grated

Heat olive oil in a saucepan and add the onions and garlic and sauté for 1 minute. Add the tomatoes and the wine to the mixture.  Reduce heat and simmer the sauce until it is reduced for about 45 minutes. Mix in the seasonings.

Putting it Together

Preheat oven to 350 degrees Fahrenheit. Spoon the filling into the crepes and roll seams down. Arrange it in a 9x13 baking dish. Top the crepes with béchamel sauce and bake for 20 minutes or until heated through. Serve with the tomato sauce mushrooms and top with the grated Parmesan cheese.