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Wagyu Beef Crepe Cannelloni with Bechamel Sauce

Wagyu Beef Crepe Cannelloni with Parmesan Bechamel Sauce 

Prep Time: 2 Hours
Cook Time: 1 Hour 45 Minutes
Servings: 6
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Cannelloni Filling
  • 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 2 TBSP Grapeseed Oil
  • 2 Carrots (peeled, small diced)
  • 1 Large Yellow Onion (peeled, minced)
  • 2 STALK Celery (small diced)
  • 2 TBSP Tomato Paste
  • 2 Garlic Cloves (minced)
  • 2 TSP Kosher Salt
  • 1/2 TSP Black Pepper
Tomato Sauce
  • 24 OZ Crushed Tomatoes
  • 1/4 CUP Tomato Paste
  • 2 TBSP Grapeseed Oil
  • 1 Medium Yellow Onion (minced)
  • 2 TBSP Basil (minced)
  • 1 TBSP Fresh Oregano (minced)
  • 3 Garlic Cloves (minced)
  • 1 CUP All Purpose Flour
  • 2 TBSP Sugar
  • 2 PINCH Kosher Salt
  • 4 Eggs
  • 2 CUP Milk (divided)
  • 4 TBSP Vegetable Oil
  • 1/2 TSP Grapeseed Oil
Parmesan Bechamel
  • 3 OZ Butter
  • 6 TBSP Flour
  • 3 CUP Milk (divided)
  • 1 TSP Kosher Salt
  • 1 CUP Grated Parmesan Cheese
  • 4 OZ Fresh Mozzarella (torn into bite-size pieces)


          • Medium-Size Saucepan
          • Small Saucepan
          • Shallow Pie Pan
          • Medium-Size Stainless Steel Saucepan
          • 8-Inch Non-Stick Pan
          • 2 Medium-Size Casserole Dishes
          • Whisk
          • Large Bowl
          • Hand Sifter
          • Parchment Paper

          FIRST STEP

          Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Heat a medium-size saucepan over medium-high heat with the grapeseed oil.

          Once the oil is hot, add in the Wagyu ground beef. Brown the beef until there is no longer any pink remaining.

          Then, add in the diced onion, carrots, and celery. Saute for 5 minutes.

          Once the onion is translucent, stir in the tomato paste and minced garlic. Cook, while stirring constantly, for 2 minutes.

          Then, add in the kosher salt and black pepper. Turn off the heat.

          Place the Wagyu beef filling in a shallow pie pan, and place it in the refrigerator to cool.


          Heat a medium stainless steel saucepan over medium heat with the grapeseed oil.

          Once the oil is hot, add in the minced onion. Saute for 3-4 minutes or until translucent.

          Once the onion is translucent, add the minced garlic and tomato paste. Cook for 3 minutes longer while stirring constantly.

          Add in the crushed tomatoes, and reduce the heat to low.

          Simmer on low for 1 hour while stirring occasionally.

          NOTE: While the sauce is cooking, prepare the crepes and parmesan bechamel sauce.

          Fold in the minced basil and oregano, turn off the heat, and allow the tomato sauce to cool.


          In a large bowl, sift the all purpose flour, sugar, and kosher salt together.

          Whisk in the eggs and 1 cup of milk to form a smooth paste.

          Whisk in the remaining milk and vegetable oil. Be sure that you don’t over-mix.

          Allow the crepe batter to rest 30 minutes, and strain the batter if necessary.

          Heat an 8-inch non-stick pan over medium heat.

          Add in a 1/2 teaspoon of grapeseed oil or spray the pan with pan spray.

          Add 3 ounces of crepe batter to the pan, and tilt the pan in a circular motion so that the batter coats the surface evenly.

          Cook the crepe for 1 minute, until the bottom is lightly browned, and then flip it over. Cook the other side for 30 seconds.

          Place cooked crepes on a plate with a piece of parchment paper between each crepe.


          Melt the butter in a small saucepan over medium heat.

          Once the butter is melted, add in the flour. Cook for 5 minutes while stirring constantly.

          Whisk in the milk, 1 cup at a time. Wait for the bechamel to thicken before adding the next cup.

          Once the bechamel is thickened (it coats the back of a spoon), add in the kosher salt and grated parmesan cheese.

          Season to taste with kosher salt and black pepper.


          FINAL STEPS

          Preheat the oven to 375°F.

          Set out your two casserole dishes.

          Spread 1 cup of the tomato sauce on the bottom of the casserole dishes.

          Place the crepes on a flat surface, and 1/3 cup of the Wagyu beef filling into the center of each crepe.

          Once the crepes are filled, roll them up. Place them side-by-side in the casserole dishes (on top of the tomato sauce).

          Spread the parmesan bechamel sauce over the top of the crepes.

          Then, top the Wagyu beef-filled crepes with the remaining tomato sauce.

          Lastly, tear the fresh mozzarella into pieces, and place them on the crepes (dotting the top of the crepes).

          Bake the Wagyu beef crepe cannelloni for 30 minutes or until the cheese is slightly golden brown.

          Take the casserole dishes out of the oven, and let them sit for 10-20 minutes to cool slightly.

          Serve, and enjoy!

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