FILLING INGREDIENTS:
10 oz. pkg. chopped frozen spinach
1/3 cup melted unsalted butter
1/8 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
13-15 oz. package Ricotta cheese
2 tbsp. Parmesan grated cheese
2 tbsp. Romano grated cheese
10 oz. pkg. chopped frozen spinach
1/3 cup melted unsalted butter
1/8 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
13-15 oz. package Ricotta cheese
2 tbsp. Parmesan grated cheese
2 tbsp. Romano grated cheese
HOW TO MAKE FILLING:
Cook spinach. Drain well. Combine ingredients and blend well. (Grandma says to blend by hand.)
Cook spinach. Drain well. Combine ingredients and blend well. (Grandma says to blend by hand.)
SAUCE INGREDIENTS:
1 tbsp. butter
1 tbsp. flour
1/2 cup grated Parmesan cheese
2 tbsp. dry sherry
10 oz. chicken broth
1 tbsp. butter
1 tbsp. flour
1/2 cup grated Parmesan cheese
2 tbsp. dry sherry
10 oz. chicken broth
HOW TO MAKE SAUCE:
Make roux with butter and flour. Add broth and heat slowly, add cheese and then sherry. Stir constantly to make smooth sauce.
Make roux with butter and flour. Add broth and heat slowly, add cheese and then sherry. Stir constantly to make smooth sauce.
CREPE INGREDIENTS:
Crepe pan
2 eggs
2 egg yolks
1 cup flour
Dash salt
1-3/4 cup milk
Crepe pan
2 eggs
2 egg yolks
1 cup flour
Dash salt
1-3/4 cup milk
HOW TO MAKE CREPES:
Mix well. Pour a little batter onto heated pan, wait a few seconds and flip off onto another plate. Repeat until batter gone.
Mix well. Pour a little batter onto heated pan, wait a few seconds and flip off onto another plate. Repeat until batter gone.
HOW TO MAKE CANNOLIS:
Put filling in crepes and place into Pyrex baking dish. Bake in 400˚ oven for just under one hour.
Put filling in crepes and place into Pyrex baking dish. Bake in 400˚ oven for just under one hour.