Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Basic Cannelloni Crepes

Source: Jeff Smith
The Frugal Gourmet Cooks Italian

Servings: 5

Preparation Time: 5 minutes
Start to Finish Time: 6 minutes

These are easy to make and far superior to any frozen variety. Useful for many forms of stuffed pasta, as you will find with just a little imagination. Note that you cook these only on one side, but the top must dry completely.


  • 3 eggs
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 pinch salt
  • peanut oil


  1. Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again.
  2. Heat a 10-inch nonstick frying pan and lightly oil the pan, using a paper towel. Ladel 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter.
  3. Cook on one side only until dry on the top, about 1 minute.
  4. These should be only very lightly browned and not too dry, so the pan should not be too hot. Lightly oil the pan before cooking each crepe.
  5. Separate the crepes with wax paper until ready to use. The noodle can be refrigerated overnight if you seal them in a plastic bag.

Yield: 10 each

Cuisine: Italian

Copyright: The Frugal Gourmet Cooks Italian; 1993

Per Serving (excluding unknown items): 135 Calories; 3g Fat (22.0% calories from fat); 6g Protein; 19g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 71mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.

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