Cannellone

Crepes:

1 cup whole wheat flour

1 cup unbleached all- purpose flour

2 ½ cups of water

1 TBSP grape seed oil

¼ cup onion powder

Salt to taste

 

 (You can substitute the crepes for corn tortillas or whole wheat flour tortillas)

 

Mix all ingredients till thoroughly combined. Grease a 5 in. cast iron skillet or flat griddle pan, heat to medium high heat. Pour approx 3 TBSP onto hot pan, cooking two minutes total, one minute for each side. Repeat till batter is finished.

(Note: to make sweet crepes, omit onion powder and add 1 tsp of vanilla extract and ¼ cup of sugar.)

Yields approx: 20 crepes

 

Filling: Peel and cut 15-17 medium potatoes, cut into quarters. Place in steamer or pot, adding enough water to half cover, or if steaming, to touch the bottom of your steamer. Boil till soft. Mash into a large bowl immediately, adding:

Salt to taste

2 TBSP Earth Balance buttery spread

2 TBSP onion powder

Mix well.  Take approx.  1/3 cup of filling and place in center of crepe, shaping into small log. Roll crepe edges over filling and place in greased baking dish, seam side down. Repeat till filling and crepes are used. Spread your favorite tomato sauce over cannellone in baking dish (you can also add some soy cheese) , cover with foil, and place in preheated oven at 350 F  till warmed.  Serve.

Yields approx: 20 cannellone

 

 Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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