Cannelloni with ragu Κυπριακα Κανελλονια

Instructions

For the crepes

Sieve the flour and add the salt. Mix together all the wet ingredients and add them to the flour. Stir well for all the flour to be incorporated and the crepe butter is smooth. Let the crepe butter stand for a couple of minutes.

Heat a pan over a medium fire. Lightly oil your pan with some olive oil or vegetable oil. I personally avoid butter as it can easily burn. Once the pan is hot, use a ladle and add just enough crepe butter to the pan to cover it by swirling it around. The crepe butter should be equally distributed. Cook the crepe on one side for about 40 seconds and then flip to cook the second too for about 30 seconds. Continue to use all the crepe butter. 

For the ragu

Heat the oil in a pan and add the meat. Season with the salt and pepper and let it cook completely, until all the juices have evaporated. Add the onion, cook for 5 more minutes and add the minced garlic. Add the passata and some water just to cover the minced meat, reduce the heat and cook for 30-40 minutes. Once cooked, add the fresh parsley. Dissolve one tablespoon of corn flour in a cup with some cold water. Add it to the minced meat and cook for 5 more minutes. Let it cool. 

To assemble

Take one crepe and add 1,5 tbsp of ragu in the middle. Roll and place in a buttered tray or Pyrex. Repeat with all the cannelloni. Drizzle some more passata on top and sprinkle with the cheese of your choice. Bake for about 40 minutes,until nicely golden and crunchy.