6 Servings
cheese
Italian
tomato cheese tasty savory light dinner Italian
Crepes:
3 s
1 c. water
1/2 c. -purpose flour
1/4 tsp. t
Filling:
1
1 lb. otta cheese
1/4 c. mesan cheese
2 tsp. sley flakes
1 salt and per to taste
1 (24- 28 oz.) jar ghetti sauce
1/2 c. shredded zarella cheese
To make crepes: Mix all ingredients. Pour a small amount of oil in a crepe pan or small non-stick frying pan. In hot pan, pour in 1/8 c. to 1/4 c. of batter, rotating pan to cover the bottom (I have a 9" crepe pan and it takes 1/4 c.). Cook until edges start to pull away from the sides of the pan, flip over and cook a few seconds longer. Remove from pan and stack them on a plate. Combine filling ingredients. Spread about 1/4 c. of filling in the middle of each crepe. Roll them up, folding over sides as you roll. In a 7X11" baking dish, pour enough spaghetti sauce to generously cover the bottom. Place filled crepes in the dish. Pour on remaining spaghetti sauce and sprinkle with mozzarella cheese. Bake uncovered at 350 degrees for about 20 minutes. Makes 8- 10 crepes.
VIEW THE RECEIPT
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