Veal and Mushroom Cannelloni

Another dish that can be made ahead and put in the oven a half hour before ready to eat.

Béchamel Sauce

• 4 T butter
• 4 T flour
• ¼ c fresh mushrooms, diced
• 3 c milk
• dash of salt

In a medium skillet, place butter over medium heat.  When melted, whisk in the flour for two minutes.  Whisk in mushrooms and milk, a little at a time.  Continue to whisk for four minutes or until it begins to thicken slightly.  Remove from heat and set aside.

Filling

• 1 lb ground veal
• 2 T olive oil
• ½ c dry white wine
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb mushrooms, chopped
• 1 c ricotta cheese
• 1 T fresh thyme, chopped
• c fresh parsley, chopped
• salt and pepper to taste
• 1 ½ c parmesan cheese, grated

In a large pan over medium heat, place the olive oil and veal for three minutes.  Stir in the onions, garlic, and mushrooms and cook for ten minutes.  Stir in the wine and cook five minutes.  Remove from heat and cool.  Once cool, add the ricotta cheese, fresh chopped thyme, parsley and salt and pepper.

Crepes

Line your counter with several sheets of wax paper.  Keep wax paper out in case you need more.

• 2 c flour
• ¼ c olive oil
• 2 large eggs
• 2 c water
• 1/8 t salt

In a large bowl, mix all ingredients above.

Heat an eight inch coated pan over medium heat and coat with olive oil.  Ladle a scoopful into the middle of the skillet and spread it evenly over the skillet by lifting and tilting the skillet.  When crepe changes color and edges start to curl up, use a spatula to gently loosen the crepe and slide onto wax paper on counter.   If the crepe sticks, it is not ready.   After every three crepes, grease the skillet again.

After all batter is used, fill the crepes with filling in the center and fold over each side.

In a baking pan, ladle some sauce on the bottom, place filled crepes over sauce and ladle more sauce over crepes.

Preheat oven to 450 degrees.

 Bake until bubbling and golden, about thirty minutes.

Let stand 10 minutes before serving.