| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Milk |
| 3 |
|
Eggs |
| 1/2 |
t |
Salt |
| 1 1/2 |
lb |
Ricotta cheese |
| 1/4 |
c |
Grated Romano cheese |
| 1 |
|
Egg |
| 1 |
T |
Minced fresh parsley or 1 |
|
|
tsp dried |
| 1 |
|
28 oz jar spaghetti sauce |
|
|
Shredded Romano cheese |
|
|
optional |
INSTRUCTIONS
Place flour in a bowl; whisk in milk, eggs and salt until smooth. Pour
about 2 tbsp onto a hot greased 8-inch skillet; spread to 5-inch
circle. Cook over medium heat until set; do not brown or turn. Repeat
with remaining batter, making 18 crepes. Stack crepes between waxed
paper; set aside. For filling, combine cheeses, egg and parsley. Spoon
3-4 tablespoons down the center of each crepe; roll up. Pour half of
the spaghetti sauce into an ungreased 13x9x2-inch baking dish. Place
crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes
longer or until heated through. Sprinkle with Romano cheese if
desired. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe
Digest V1 #634 by The Taillons <taillon@access.mountain.net> on Jun
03, 1997
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