Last week I shared my recipe for Gluten Free Crepes. This week I have for you our favourite way to use these crepes in a main course dish. These Spinach Cannelloni Crepes are fast and easy to make and we love them topped with marinara sauce.
I don't know if you have ever used regular cannelloni shells, but they can be a bit of a challenge. If using the boil beforehand type they can easily tear while you are filling them and if using the oven ready ones they can crack. I have always loved the cheesy spinach filling but for a number of years I abandoned the cannelloni and used jumbo pasta shells, I found them easier to stuff. Since giving up gluten I have never seen gluten free jumbo shell pasta and so I have switched to crepes when I need my gooey, cheesy, cannelloni fix. Turns out they are easier and faster to make and fill than any pasta!
My recipe for Gluten Free Crepes can be found HERE. The yield is about ten 9 Inch crepes which is just the right amount for the quantity of filling. The most important thing with the filling is to squeeze out all the excess liquid from the spinach.
Gluten Free Spinach Cannelloni Crepes
- 1 package (300 g) frozen spinach
- 2 cups cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 cup grated marble or mozzarella cheese
- 1 Tbsp. chopped fresh or dried parsley
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 2 eggs
- 8-10 Gluten Free Crepes