Crespelle With Ricotta and Marinara ( Crepes )

Recipe by Vino Girl
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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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