This was sooo yummy. Katie, at Thyme For Cooking, also has a second blog called EASY GOURMET DINNERS. Well I saw this post and knew I had to make it. So glad I did. I am on a stuffing roll these days, and this was scrumptious. My DH actually said it was wickedly delicious! I had all of the ingredients on hand except Gluten Free Lasagna. So, I used Jacqueline Mallorca's recipe: Rice flour Crepes for Cannelloni, from her cook book GLUTEN FREE ITALIAN. These are awesome crepes, we will definitely be having these again. This is now the second recipe I have made from Jacqueline's cook book, it really is worth buying, so glad I did. And Katie's stuffing? Divine. Please check Katie's original recipe for Pumpkin Leek and Sage Lasagna, sooo good.
I made the Rice flour Crepes in the morning, and although I do not have a crepe pan, actually this was my first attempt, they turned out pretty good, and rolled up very well.
Jacqueline's recipe made 10 crepes.
Then I made my regular white sauce or called Bechamel sauce, omitting the celery and Tarragon, you can find it here. Also, I cut back the amount of milk by 1 cup, and a little less cornstarch in making the Bechamel.
Then I followed Katie's recipe, the only thing I did different was to mince the sage, season with salt and pepper then combine the ham and sage with the leak, pumpkin, and onion mixture, which I dolloped a big spoonful onto each crepe, rolled up, placing into a roasting pan.
Then, I covered with Cheddar cheese, Swiss Gruyer, and Parmesan and ladled the Bechamel sauce over each of the stuffed cannelloni.
We really enjoyed this dinner, thanks for a great recipe Katie - from the blog, Easy Gourmet Dinners.