Pasta tubes not used here, Homemade crepes filled with creamy ricotta cheese
Ingredients for 12 crepes
1 cup all purpose flour
1 1/2 cups,whole milk
1 teaspoon olive oil
1 pinch,salt,pepper and nutmeg
Ingredients for filling
15 ounces fresh ricotta cheese
1/4 cup Parmigiano Reggiano
Salt and pepper and nutmeg to taste
1 cup chopped Italian parsley
1 cup fresh mozzarella
2 cups marinara sauce
Method for crepes
Combine the eggs and flour in a bowl and whisk into a paste
Add salt,pepper and nutmeg and olive oil, and mix thoroughly
Gradually whisk in 1 1/2 cups of the milk to make a smooth batter.
Set aside for one hour to set up.
Pre heat an 8" crepe pan and coat with a very small amount of olive oil.
Measure 1/4 cup of batter and coast the crepe pan with the batter,tilt the pan so the
batter goes out to the edges.
When the crepe is cooked underneath,lightly browned, turn over and cook on the other
side for just several seconds.
Continue with the remaining batter and place each individual crepe in between sheets
of wax paper.
Mix all the ingredients for the filling in a bowl.
Begin filling the crepes with about a heaping tablespoon of filling in the middle of the
crepe,with the cooked side down.
Roll the two side to the middle with seam in the center.
Place the crepe with the seam side down in a sauce lined casserole dish.
Continue with the remaining crepes and top with remaining marinara sauce, grated
and crumbeld mozzarella.
Bake in a preheated oven 350 degree oven for 20 to 30 minutes