| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1 |
|
1/4 cups water; up to 1 |
| 1 |
c |
All purpose flour |
| 2 |
|
Eggs |
| 1/8 |
ts |
Salt |
|
|
Vegetable oil |
| 1 |
lb |
Ricotta cheese |
| 1 |
c |
Grated mozzarella |
| 1/2 |
c |
Grated Romano |
| 1 |
|
Egg |
| 2 |
tb |
Chopped fresh parsley |
|
|
Salt and pepper |
| 1 1/2 |
c |
Prepared spaghetti sauce |
INSTRUCTIONS
CREPES
FILLING
For crepes:
Whisk 1 cup water, flour, eggs and salt in medium bowl until well blended
(batter should be thin). Add additional water if necessary. Heat heavy
small skillet over low heat. Brush pan lightly with oil. Stir batter and
ladle 3 to 4 tablespoons into corner of pan, tilting so batter just coats
bottom. Cook crepe until bottom is set (do not brown), about 1 minute.
Loosen edges with knife. Turn crepe and cook until second side is set (do
not brown), about 5 minutes. Repeat with remaining batter, stirring
occasionally and brushing pan with oil as necessary. (Can be prepared
ahead. Layer crepes between sheets of waxed paper and cool completely. Wrap
tightly and refrigerate 3 days or freeze 1 month. Bring to room temperature
before using.)
For filling:
Mix ricotta, 1/2 cup mozzarella, Romano, egg and parsley in bowl. Season
mixture to taste with salt and pepper.
Pour 3/4 cup spaghetti sauce into large baking pan. Spoon 3 tablespoons
filling down center of crepe. Fold both sides of crepe over filling.
Arrange seam side down in baking pan. Repeat with remaining filling and
enough crepes to finish. Pour remaining 3/4 cup sauce over. Sprinkle with
remaining 1/2 cup mozzarella. (Can be prepared 1 day ahead. Cover and
chill.)
Preheat oven to 350°F. Bake until heated through, about 30 minutes.
Serves 6.
Bon Appetit April 1990
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