| 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 |
ts |
Salt |
| 1 1/2 |
lb |
Ricotta cheese |
| 1/4 |
c |
Grated Romano cheese |
| 1 |
|
Egg |
| 1 |
tb |
Minced fresh parsley or 1 tsp dried |
| 1 |
|
28 oz jar spaghetti sauce |
|
|
Shredded Romano cheese, optional |
INSTRUCTIONS
CREPE NOODLES
FILLING
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
A Message from our Provider:
“Jesus: Gateway to the supernatural”