Chicken Crepe Cannoli – Part 2 – The Crepes

Yesterday I left you with a teaser, and only showed you the sauce for these delicious crepe cannolis. Chicken Crepe Cannoli – Part 1 – The Sauce Today, I bring you the finished product.

There is some question as to whether or not these are called cannolis, cannelonis or even blintzes. The simple answer is – Yes. An Italian friend of mine actually told me, not that long ago, that the term cannoli is normally usually used for desserts, and that canneloni was usually used for savory dishes, however somehow along the line, the term canneloni got shortened to cannoli, which is now the accepted term for both savory and sweet. And as my friend and our very own Dolly, from koolkosherkitchen mentioned, they are also very similar to blintzes. All of these answers would be the correct answer too. What you call them doesn’t really matter much though. In all honesty, the only name that really applies is that of delicious.

I made both the marinara sauce and the batter for the crepes the day before and let them both set in the fridge overnight.

I doubled my recipe for the crepes because I needed to make enough to feed about 15 people.

The Herbed Crepes

2 eggs

1 cup milk

1/3 cup water

1 cup flour

1/3 tsp salt

2 TBSP melted butter + more to cook them

1 TBSP fresh herbs, chopped fine

Mix everything together, cover with plastic wrap and place in the refrigerator for a minimum of a hour and up to about 24 hours.

Once you are ready to make the actual crepes, get a small skillet very hot and add about 1 tsp of butter to the pan before EACH crepe, so they don’t stick to the pan. Add about 1/2 cup of batter to the skillet and immediately roll it around to completely cover the pan with a very thin layer of batter. Cook for about 1- 2 minutes then carefully flip the crepe over and cook for an additional 1-2 minutes. Remove from the skillet and set aside. Repeat until all the batter is used.

You can fill these crepes with anything you like. This time, I used cooked chicken, spinach, mushrooms, garlic and onions that I sauteed all together.

Allow the filling to cool slightly, then start carefully rolling them into the crepes. The crepes are delicate, so a very light tough is needed.

Preheat the oven to 350* F or 180* C.

Place the rolled crepes, or blintzes or canneloni or cannoli, or whatever you choose to call them, into a large baking pan, sprayed with cooking spray. Place them side by side. Top them with the sauce and then mozzarella cheese. Bake for about 40 minutes or until the inside temperature is at about 160-165* F.

When we left to go to the party, my tray was full. When we left to return home, it was empty. I think the results speak for themselves. I think they were a huge hit. Coming home with an empty tray and happy tummies are the best compliments a chef can get. I’ll take it. 🙂

Stay happy, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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