I made this yesterday and was surprised at how easy it was .
My daughter who is getting married next week came for dinner with ger fiance and he said she needed to get the recipe.
Makes 18
Serves 6
recipe can be halved.

Ingredients​

canelloni / crepe

• 1-1/2 cups plain flour
• 1 cup whole milk
• 3 large eggs
• 1/2 teaspoon salt
• filling:
• 700g ricotta cheese
• 1/4 cup grated Romano or parmesan cheese
• 1 large egg
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 jar meatless pasta sauce
• Grated Romano cheese, optional

Directions​

1. Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. Frypan /skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with baking or waxed paper in between; set aside.
2. For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the pasta sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
3. Cover with foil and bake at 180 C or 160 C fan-forced for 20 minutes. Uncover and bake 15 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

Nutrition Facts​

3 canelloni: 480 calories, 22g fat (11g saturated fat), 201mg cholesterol, 1128mg sodium, 44g carbohydrate (17g sugars, 3g fiber), 27g protein.