Cannelloni with crepes and foie

For the crêpes, mix all the ingredients with the help of a whisk and cook in a pan with a bit of butter.

For the filling, stir fry the chopped onions with oil until is soft and tender.

Add ground meat, some salt & pepper and cook until golden brown.

Pour the port wine and reduce.

Then, add the diced foie and béchamel sauce. Stir until every ingredient is well-combined. Set aside to cool.

Spread 2 or tablespoons of the meat filling on a crêpe and roll it.

Place the cannelloni on a large oven dish with bechamel sauce at the bottom. Cover with bechamel too and grated cheese.

Bake at 200ºC for 10 minutes until the surface is crispy.