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1
Whisk the Crêpe Batter and Rest It
10 Mins
No heat
Whisk the flour and the crêpe salt in a large bowl, then whisk in the beaten eggs and half the milk until smooth. Whisk in the rest of the milk and the melted butter until the batter runs like thin cream. Cover and rest for 15 minutes while you start the filling.
If the batter has lumps, pour it through a sieve — lumpy batter makes thick, uneven crêpes.
Done when: The batter is smooth, lump-free and coats the back of a spoon in a thin layer.
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2
Cook the Beef Filling
15 Mins
Medium-high heat, about 180°C (350°F)
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the filling onion for 3 minutes until soft, then add the ground beef, breaking it up, and cook for 6 minutes until browned all over. Stir in the garlic, red pepper, cumin, paprika, black pepper and filling salt and fry for 2 minutes, then add the tomato paste, chopped boiled eggs, olives and raisins. Cook 2 minutes more, taste for salt, then set aside to cool.
Cool the filling before rolling — hot filling steams the crêpes and tears them.
Done when: The beef is browned and crumbly, the pepper is soft, and the filling holds together when pressed.
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3
Fry the Crêpes
15 Mins
Medium heat, about 170°C (340°F)
Wipe a small frying pan with butter and heat over medium heat. Pour in just enough batter to coat the base thinly, swirling the pan, and fry for about 1 minute until the edges lift and the underside is pale gold. Flip and fry 30 seconds more. Repeat to make 12 crêpes, stacking them under a clean cloth as you go.
The first crêpe is always a test — adjust the heat so the batter sets without browning too fast.
Done when: Each crêpe is pale gold, flexible, and lifts cleanly from the pan.
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4
Make the Tomato Sauce
10 Mins
Gentle simmer, about 95°C (200°F)
Heat the olive oil in a saucepan, soften the sauce onion for 3 minutes, then add the sauce garlic and cook for 1 minute. Pour in the crushed tomatoes, sugar, oregano and sauce salt, and simmer gently for 8 minutes until slightly thickened.
Keep the simmer gentle — a hard boil spits and dulls the fresh tomato flavour.
Done when: The sauce coats a spoon and tastes bright, not sharp.
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5
Make the White Sauce
10 Mins
Medium heat, about 160°C (320°F)
Melt the white-sauce butter in a saucepan over medium heat, whisk in the flour and cook for 1 minute without browning. Pour in the milk a little at a time, whisking constantly, until smooth. Simmer gently for 3 minutes until it coats a spoon, then stir in the nutmeg and white-sauce salt.
Add the milk slowly and whisk without stopping — a lumpy white sauce cannot be fixed once it sets.
Done when: The sauce is smooth, glossy and thick enough to coat the back of a spoon.
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6
Roll and Assemble the Canelones
10 Mins
No heat • Oven preheating to 190°C (375°F)
Heat the oven to 190°C (375°F). Spread half the tomato sauce over the base of a baking dish. Lay a spoonful of filling along one edge of each crêpe, roll it up snugly, and place it seam-side down in the dish, 12 rolls in two rows. Spoon the rest of the tomato sauce between the rolls, pour the white sauce over the top, and scatter the mozzarella and Parmesan evenly.
Roll snugly but do not squeeze — a tight roll bursts in the oven.
Done when: All 12 rolls sit seam-down in the dish, covered in white sauce and cheese.
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7
Bake Until Golden and Bubbling
20 Mins
190°C (375°F)
Bake for 20 minutes, until the cheese is golden brown, the sauces bubble at the edges and the centre of the dish is steaming hot. Rest for 5 minutes before serving so the rolls hold their shape when lifted.
If the cheese browns too fast, cover the dish loosely with foil for the last 5 minutes.
Done when: The top is golden and bubbling, and a knife in the centre comes out too hot to touch.
Uruguay
35m
