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Рецепт Stuffed Crepes
by Kyra Martin

Stuffed Crepes

I loved this! It was basically a fun new twist on lasagna. The tomato sauce was really simple, but delicious. It'd be great to use on loads of other things. I got this from The Essential Mediterranean Cookbook.

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  Италия Italian
  Порций: 12

Ингредиенты

  • For the crepes:
  • 1 1/3 c flour
  • 2 c milk
  • 3 eggs
  • 1 oz (1/2 T) butter, melted
  • For the tomato sauce:
  • 2 T olive oil
  • 1 tsp minced garlic
  • 1- 13 oz can crushed tomatoes
  • 1/2 c water
  • 3 T fresh parsley, chopped
  • For the filling:
  • 13 oz ricotta
  • 3 1/2 oz mozzarella
  • 3/4 oz Parmesan
  • pinch of nutmeg
  • 3 T fresh parsley, chopped
  • Extra Parmesan

Инструкции

  1. For the crepes:
  2. Sift the flour and pinch of salt together in a bowl.
  3. Make a well in the center and gradually add the milk while whisking constantly.
  4. Add the eggs one at a side beating well after each.
  5. If the batter is lumpy, strain it to make sure it's smooth.
  6. Cover and set aside for 30 minutes.
  7. When the batter is rested, heat a crepe pan or large skillet over medium heat.
  8. Spray with nonstick spray or lightly brush with butter, you don't want too much oil.
  9. Spoon 1/4 c of batter into the pan and swirl to create a thin layer.
  10. Cook for about 1 minute until the crepe is golden, then flip and brown the other side.
  11. Set the crepes aside to cool.
  12. For the tomato sauce:
  13. Heat the oil in a large saucepan and cook the garlic.
  14. Add the tomatoes and water and season to taste.
  15. Simmer for 30 minutes until the sauce has thickened.
  16. Stir in parsley.
  17. For the filling:
  18. Mix all ingredients together in a bowl.
  19. Assembly:
  20. Take a crepe and spread a large spoonful of the filling over half.
  21. Fold in half, then in quarters, so you have a little cheese filled triangle.
  22. Arrange the crepes into a lightly greased baking dish.
  23. Spoon the tomato sauce over top and sprinkle with extra Parmesan.
  24. Bake at 400 for about 20 minutes until the crepes are hot throughout and the cheese bubbly and melted.