Don't give me a hard time with the cannelloni versus manicotti thing. In Italian-American restaurants these are called manicotti but in Italy especially around Naples this dish is cannelloni.
Now that that's out of the way let's get back to the recipe.
With a hot well-oiled small saute pan, a flat griddle pan or a non-stick crepe pan you'll find that the crespelle are easy and quick to make. You can even make the crespelle the day before and keep them in the fridge to quickly fill and bake the next day.
Make a simple San Marzano-basil tomato sauce so that the cannelloni aren't overwhelmed. The tasty crespelle are the perfect tender wrapper for the creamy spinach-ricotta filling with melted mozzarella on top.
I usually serve two cannelloni topped with a little extra sauce to each guest. If any cannelloni are left over I have been known to eat one or two more. They are absolutely delicious.
Complete, printable recipe: http://wp.me/p1bo0f-2Bq
Music by David Molina: http://drmsound.com/
Video by Hungry Village: http://hungryvillage.com
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