- 6
Ingredients
- CREPE NOODLES:
- 1-1/2 cups all-purpose flour
- 1 cup milk
- 3 eggs
- 1/2 teaspoon salt
- FILLING:
- 1 pounds ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1/4 c Italian bread crumbs
- 1 jar/recipe pasta sauce
- 8 oz mozzarella cheese
Preparation
Step 1
Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
For filling, combine cheeses, egg, bread crumbs, and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Mozzarella cheese, and bake until melted. Yield: 6 servings.