Italian Crepes

 

These look very impressive and taste even better but are really simple to make if you have a non-stick pan! I used jarred marinara sauce but you can use frozen, fresh, etc.

This made 12 yummy crepes!

You will need:

1 jar marinara

1 1/2 cup ricotta cheese

1 brick mozzarella cheese (8 ounces)

1/2 cup parmesan

1 cup flour

1/4 cup olive oil or butter + 1 table spoon for pan

3/4-1 cup milk

4 eggs

half a cup basil cut into strips

fresh nutmeg

salt & pepper

Crepes: For best results let sit for 10 minutes before cooking. Mix 2 eggs, 1/4 cup olive oil, and 3/4 cup milk well. Slowly add in flour to prevent lumps. You want the mixture to coat the back of a spoon but be very thin. NOT LIKE PANCAKE BATTER, very runny and thin. Add more milk to achieve this if necessary. I put in a sprinkle of salt.  Whisk until no lumps and let it sit for 10 minutes.

In a NON-STICK pan heat medium high. I used a silicon brush and coated the pan with a think layer of butter. Using a ladle or a 1/4 measuring cup hold pan in one had and the pour the mixture while rotating the pan to coat. If you miss a spot just a little batter to cover. It is very forgiving. When the crepe looks dry flip for a minute and then let the crepe slide out on to the counter or a cutting board while you move on to the next.

Filling: Mix using a spatula, 2 eggs, shredded mozzarella, ricotta, basil, and a good dash of freshly grated nutmeg.

Place a dollop of filling ( 1/4 cup) on one end of the crepe and roll up. I place a bit of marinara on the bottom of a glass baking dish and place the crepes side by side. I top them with a stream of marinara on top and sprinkle parmesan to add some crunch. Do not squish them too close together, I used two glass baking dishes for these 12!

Put in preheated 375 degree oven for 45 minutes or until golden brown and bubbly

 

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