Got Crepes? Make Chicken Cannelloni!

As promised, here is what I did with the crepes from the "how to make crepes" video recipe. These thin, almost transparent beauties (crepes are the supermodels of the pancake world) freeze wonderfully. I took them out of the freezer and put them in the fridge to thaw overnight, since the only issue you may have is thawing them too quickly in a hot kitchen may cause the edges to dry out a bit.

I was going to do a video recipe of some dessert crepe like crepe Suzette, or maybe crepe cherry jubilee, but since bathing suit season is right around the corner, I decided to do a savory recipe. Dessert crepes are delicious, but not recommended when you're trying to squeeze into a Speedo.

This very simple chicken cannelloni recipe can be made with a variety of meats, cheeses (but use real ones, like the Parmesan shown here) and sauces, so watch the technique and then freestyle. By the way, before you ask, the difference between a cannelloni and a manicotti, is the later is an open tube of pasta, and a cannelloni is normally closed up as you see here. Many restaurants, however, use the terms interchangeably. I sure hope you make some crepes, and then give these a try. Enjoy!



Ingredients:
6 crepes
2 cooked chicken breast
1/2 cup fresh cheese
4 oz mozzarella
1 egg
2/3 cup grated parmesan
2 tbsp chopped fresh Italian herbs
salt and pepper to taste
pinch of cayenne
splash of olive oil
1 minced garlic clove (my sauce had lots of garlic, so this was not added in the clip)
2 cups tomato sauce