For crepes:

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6 eggs

1-½ cups flour

¼ teaspoon salt

1-½ cups water

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For filling:

2 pounds veal, ground or cubed

1 whole chicken breast, bones and skin removed, cut in cubes

4 shallots, chopped finely

1 clove garlic, chopped finely

4 tablespoons olive oil

½ teaspoon freshly grated nutmeg

1 teaspoon salt

¼ teaspoon white pepper

4 tablespoons fresh marjoram leaves

½ cup heavy cream

1 cup grated parmesan

½ cup grated romano cheese

1 cup ricotta

3 eggs, separated

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For bechamel:

12 Tablespoons butter

12 Tablespoons flour

6 cups milk

Salt

White pepper

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For assembly:

2 cups marinara sauce (optional)

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1. Make crepes. Whisk together all ingredients until smooth. Let stand at least 30 minutes at room temperature, up to 2 hours. Heat 9-inch nonstick skillet over medium heat-low heat. Pour in 3 tablespoons batter, rotating pan quickly to coat bottom. Cook until top is dry and thin edges lift off of pan, but do not brown. Slip out of pan and lay on wire rack to cool. Continue cooking crepes until batter is finished. As the crepes cool, stack between layers of waxed paper. Set aside.

2. Make filling. Heat olive oil in large skillet over medium heat. Sauté meats with shallots and garlic until no longer pink; do not brown. Add nutmeg, salt and pepper, then simmer until completely cooked and very little moisture remains. Cool completely.

3. In food processor, puree cooked mixture with cream and marjoram leaves. Mix in the parmesan, romano, 1 cup of ricotta, and egg yolks. Add more ricotta, salt, pepper, and/or nutmeg to taste. Whip the egg whites until stiff. Fold gently into mixture. Set aside.

4. Make bechamel. Melt butter in large saucepan. Whisk in flour and cook for a few minutes until mixture starts smelling very tasty. Whisk in milk, then bring to a boil, whisking constantly. When thickened, remove from heat and season to taste with salt and white pepper.

5. Assemble cannelloni. Spoon 1-½ cups bechamel sauce into the bottom of two 12x8x2 non-aluminum pans. Spread ½ to ¾ cup filling down the center of each crepe and roll up. In each pan, arrange 10 filled crepes on top of the sauce, seam side down. Cover with bechamel. Optional: spoon 1 cup marinara in a stripe over the bechamel.

6. Preheat oven to 375 degrees. Bake, covered with foil, 45 minutes or until center is very hot. Rest at room temperature for 10 minutes before serving.