Cleat-Off Crepe Cannelloni

DSCN8663 1024x768 Cleat Off Crepe Cannelloni DSCN8664 1024x768 Cleat Off Crepe Cannelloni

Even taking our time it didn’t take long for us to make it to Utica Inner Harbor where we were leaving Umineko for a week.  Thankfully we didn’t have to wait quite 3-weeks.  New York Canals said they would open for 3 days starting on October 1st (oh wait, no… October 4th now) so that the cruisers with a draft under 7-feet could get through.  Then they would close the canal for the season to work on it.

Sato San took a holiday in Montreal and I went down to New York City to see friends and meet our new crew member, Mori San.

As a last meal on the boat I wanted to use up the remaining crepes and make a savory dish.  I learned a version of this cleat-off crepe cannelloni while traveling in Argentina and have loved it ever since.  A quick, easy, delicious, and healthy dish that takes almost no time to prepare.  If you already have the crepes on hand, that is.


Cleat-off Crepe Cannelloni

Makes 4-6


  • 1 recipe Cardinal Crepes
  • 1 T olive oil
  • 1 onion, chopped
  • ½ c mushrooms, sliced
  • 1 T (3 t) Italian seasoning
  • ½ t salt
  • ½ t pepper
  • 6 oz spinach (frozen)
  • 4 crepes
  • 1 c mozzarella cheese
  • ½ jar pasta sauce
  • Freshly ground pepper
  • ¼ c mozzarella cheese


  • Preheat oven to 325◦
  • Sautee the onion  in large skillet about 3 minutes
  • Add mushrooms and cook 2 minutes more stirring
  • Add the spinach and cook until warm stirring occasionally
  • Stir in 2 t Italian seasoning, salt, and ½ t pepper
  • Line lasagna pan with tin foil
  • Put one crepe in the pan
  • Spoon ¼ mushroom spinach mixture into crepe
  • Spoon ¼ c mozzarella cheese on top
  • Fold into tube and move to end of lasagna tin
  • Repeat with remaining crepes
  • Spread pasta sauce evenly over crepes
  • Shake remaining 1 t Italian seasoning over crepes
  • Sprinkle remaining  ¼ c cheese over top
  • Bake for 15 minutes
  • Enjoy!
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