Jordi Altayó

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Canelons de ceps

This recipe uses the same dough used in the recipe Croquetes de ceps and béchamel sauce to prepare a delicious dish typically made in Catalunya the day after Christmas.

Ingredients (for 16 units)

For the cep dough:

  • 15 g of dried ceps
  • 200 mL of water
  • 100 g of flour
  • 50 g of butter
  • 50 mL of olive oil
  • 100 g of onion
  • 500 mL of milk (oat milk works just fine)

For the béchamel sauce:

  • 50 g of butter
  • 50 g of flour
  • 600 mL of milk (oat milk works just fine)


Salsa bechamel: la receta definitiva para que siempre te quede perfecta (

La Cuina de l’Eri: Croquetes de ceps

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