The Chew: Crepes Cannelloni With Cabbage & Bacon Recipe

The Chew: Crepes Cannelloni With Cabbage & Bacon

Mario Batali was in the kitchen with the hilarious stars of Almost Christmas as the hosts of The Chew shared some incredible holiday-style recipes. Mario wanted to show viewers how they can prepare a hearty meal perfect for a special occasion. If you’re planning on having guests in town or need a luxurious meal to impress some hungry visitors, this recipe is just the one for you! His Crepes Cannelloni with Cabbage and Bacon is truly a star! Instead of the usual sweet crepes, Mario proved that savory just may be the best way to go!

To get the recipe, click next page.

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The Chew: Crepes Cannelloni With Cabbage & Bacon Recipe Ingredients

The Chew: Crepes Cannelloni With Cabbage & Bacon Recipe

Mario Batali showed just how good savory crepes can be with his recipe for Crepes Cannelloni with Cabbage and Bacon. (fifikins / Flickr)

For the Crepes:

  • 4 large eggs
  • 2 C milk
  • 1 1/2 C all-purpose flour
  • 1/2 tsp salt
  • 1/4 C salt

For the Bacon Cabbage Filling:

  • 3 strips bacon
  • 2 tsp thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 3 cloves garlic – peeled, sliced
  • 1 head Napa cabbage – cored, sliced thin

To Assemble:

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The Chew: Crepes Cannelloni With Cabbage & Bacon Recipe Directions

For the Crepes:

  1. In the carafe of a blender, add the eggs, flour, salt and milk, then blend
  2. Remove to a bowl and let stand for 20 minutes
  3. Heat a 6-inch non-stick pan over medium-high heat and brush with olive oil
  4. Lower the heat to medium and add 1 1/2 to 2 tbsp of batter to the pan
  5. Swirl the pan to let the batter coat the pan and cook for a minute, until golden
  6. Flip and cook another 10 seconds, until golden on the other side
  7. Remove to a plate and repeat until the rest of the batter is used

For the Bacon Cabbage Filling:

  1. In a large saute pan, add 2 tbsp olive oil and place over medium-high heat
  2. Add the bacon and cook for 5-7 minutes, until crisp
  3. Remove to a paper towel-lined plate
  4. Add the thyme and garlic, then cook for a minute
  5. Add half the cabbage and toss until wilted
  6. Add the rest of the cabbage and toss until wilted, then season with salt and pepper
  7. Remove from the heat and let cool slightly
  8. Crumble the bacon and add to the cabbage mixture

To Assemble:

  1. Preheat oven to 350 degrees
  2. Work with one crepe at a time, add about 1/4 C of the cabbage mixture and top with a hearty spoonful of Besciamella sauce
  3. Roll the crepe tightly like a jelly roll, leaving the ends open
  4. Repeat until you have six filled crepes
  5. In a 5 by 8 1/2-inch casserole dish, add half the basic tomato sauce in one layer
  6. Carefully lay each crepe creating two rows of six
  7. Top with the rest of the tomato sauce, Besciamella sauce and 1/4 C of the Parmigiano-Reggiano
  8. Bake 20 minutes until the sauces and cheese are bubbling and the edges are browned
  9. Garnish with more Parmigiano-Reggiano

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