Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz All-purpose flour

  2. 1 cup 237ml Water

  3. 3 cups 594g / 20oz Eggs (large)

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 4 tablespoons 60ml Olive oil - (to 5 tbspns) For The Filling

  6. 1 lb 454g / 16oz Ricotta

  7. 2 lbs 908g / 32oz Eggs - lightly beaten (large)

  8. 1/2 lb 227g / 8oz Mozzarella cheese - diced

  9. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese - plus extra For sprinkling

  10. 1 tablespoon 15ml Minced fresh parsley leaves Salt - to taste Freshly-ground black pepper - to taste

  11. 3 cups 711ml Basic Marinara Sauce - (to 4 cups) - seeNote (or use store-bought sauce)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Marinara Sauce" recipe which is included in this collection. To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6- to 7-inch skillet over moderately-high heat until hot. Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish. To make the filling, in a bowl combine all of the ingredients, except for the Basic Marinara Sauce. To assemble, lay each crepe on a work surface, attractive-side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of sauce into the baking dish in an even layer. Arrange the crepes, seam-side down, in the dish and spoon on enough of the remaining sauce to coat the crepes. (The dish may be assembled several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden. This recipe yields 6 servings.


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