Reviewed: Nov. 1, 2009

it was great my family loved it

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nick28

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Reviewed: Oct. 2, 2008

Great recipe! Gourmet presentation is enhanced by garnishing with sauces rather than baking all together. Simply bake cannelloni alone, prepare sauces as directed in recipe, and serve cannelloni over sauces.

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ChefVanessa

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Reviewed: May 6, 2008

exceptional! when i told my wife what we were having, she was skeptical. however, when dinner was served, everyone loved it. a new one added to the menu rotation for sure. We didn't have veal, but made up with more ground chicken and ground beef. added garlic powder to the white sauce, and cayenne to the meat mixture when browning.

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jakrabit

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Reviewed: Feb. 19, 2008

This was wonderful with a few changes that I made. I only used ground chicken and ground beef. I added garlic and spinich and onion to the meat mixture and it turned out great. My mother in law wants me to make this for a luncheon for 30 or more people. Love the crepe idea rather than pasta, makes it a bit lighter. Will for sure make it again and again.

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Reviewer:

shel

Cooking Level: Intermediate

Home Town: Apple Valley, Minnesota, USA

Living In: Farmington, Minnesota, USA

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Reviewed: Aug. 15, 2007

Terrific! Doubled meat filling and crepes to feed husband and 3 kids with hearty appetites - used regular amounts of sauce, cheese etc. Made 12 fat cannellonis. Sprinkled extra meat over them before pouring on sauces. Family loved it! Will definitely cook again and again!

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Monica D

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Miri, Sarawak, Malaysia

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Reviewed: Apr. 10, 2006

My 5 yr. old hummed the whole time and asked that I make it again the next day. we loved it but next time I think I would add a bit of Ricotta or maybe Romano cheese.

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bowman

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Reviewed: Nov. 18, 2005

Awesome! Made for friends, everyone loved it - even the picky eater. Realitivly easy to prepare considering it's listed under gourmet. Will definatly make again & again!

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KRISTIN9709

Cooking Level: Expert

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Reviewed: Aug. 10, 2005

I thought this was a great recipe. I wanted to try it because it reminded me of a dish I had in Spain. My kids (4&5) would not eat it because they are really picky but we loved it and so did the in-laws. I think next time I will try it with more white sauce and less red sauce.

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maria

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Reviewed: Jan. 9, 2005

Fantastic! The family loved it. The crepes mad it taste much lighter as oppossed to when using a canelloni shell. The results were a great meal that wasn't weighed down by pasta.

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JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

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Reviewed: Oct. 18, 2004

Will definitely make this again! Per other reviews, only used 1/2 the cheese and sauce and made more crepes. Very, very good!!!!!!

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MSZABO323

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Reviewed: Sep. 1, 2004

Excellent! I substituted leftover chicken thighs that I diced finely for the ground chicken and substituted ground pork for ground veal. It turned out delicious. As one other reviewer suggested, I, too, doubled the ingredients for the crepes (came out fine). A tip for those who have never made crepes (like myself before this recipe): pour only a small amount of batter into the pan so that it is just enough to cover the bottom, cook only a couple minutes on medium low heat each side until just browned.

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RBIRD31

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Reviewed: Dec. 8, 2003

Great taste, but next time I'll alter it a little. Seems like you need to double the crepes recipe, and then I might cut the cheese and the sauce in half. I had way more meat than would fit into the number of crepes I got from the recipe. It was very saucy and I only put on about 1/4 of the cheese and might cut it back still more.

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