Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Eggs Dairy Vegetables American Oven European Dinner Party Vegetarian Italian Cheese Stove Top Dietary One Dish Meal Comfort Food Tomatoes Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less

Crespelle With Ricotta And Marinara Crepes

From food & wine, april 2008. batter needs to chill for 1 hour.

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 r.

Ingredients

all-purpose flour, salt, eggs, milk, unsalted butter, olive oil, ricotta cheese, parsley, parmigiano-reggiano cheese, fresh ground pepper, marinara sauce