CRESPELLE WITH RICOTTA AND MARINARA ( CREPES )
Make and share this Crespelle With Ricotta and Marinara ( Crepes ) recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the crespelle:
- In a medium bowl, whisk the flour with the salt.
- In a small bowl, whisk the eggs with the milk.
- Whisk the egg mixture into the flour mixture until smooth.
- Whisk in the melted butter until just blended.
- Cover the batter and refrigerate for 1 hour.
- Heat a 10-inch nonstick skillet over moderately high heat.
- With a paper towel, rub the skillet with olive oil.
- Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
- Cook the crespella until golden brown on the bottom, 2 minutes.
- Flip and cook until browned in spots, 1 minute longer.
- Invert the crespella onto a baking sheet.
- Repeat with the remaining batter, rubbing the pan with oil as needed.
- You should have 8 crespelle.
- Make the filling:
- Preheat the oven to 375°.
- In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
- Season the filling with salt and pepper.
- Lay the 8 crespelle on a work surface.
- Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
- Fold the crespelle over the filling, then fold them in half again to form quarters.
- Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
- Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
- Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
- Bake for about 25 minutes, until golden brown and bubbling; serve.
Nutrition Facts : Calories 462.4, Fat 25.1, SaturatedFat 13.9, Cholesterol 176.4, Sodium 1104.2, Carbohydrate 34.1, Fiber 1, Sugar 8.8, Protein 24.4
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