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
half a cup basil cut into strips
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