Crespelle With Ricotta And Marinara ( Crepes )

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk
• 1 tablespoon melted unsalted butter
• olive oil
• 1 1/2 cups ricotta cheese
• 1 tablespoon chopped parsley
• 2/3 cup freshly grated parmigiano-reggiano cheese
• salt
• fresh ground pepper
• 1 1/2 cups marinara sauce

Recipe

• 1 make the crespelle:
• 2 in a medium bowl, whisk the flour with the salt.
• 3 in a small bowl, whisk the eggs with the milk.
• 4 whisk the egg mixture into the flour mixture until smooth.
• 5 whisk in the melted butter until just blended.
• 6 cover the batter and refrigerate for 1 hour.
• 7 heat a 10-inch nonstick skillet over moderately high heat.
• 8 with a paper towel, rub the skillet with olive oil.
• 9 pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
• 10 cook the crespella until golden brown on the bottom, 2 minutes.
• 11 flip and cook until browned in spots, 1 minute longer.
• 12 invert the crespella onto a baking sheet.
• 13 repeat with the remaining batter, rubbing the pan with oil as needed.
• 14 you should have 8 crespelle.
• 15 make the filling:
• 16 preheat the oven to 375°.
• 17 in a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the parmigiano-reggiano cheese.
• 18 season the filling with salt and pepper.
• 19 lay the 8 crespelle on a work surface.
• 20 spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
• 21 fold the crespelle over the filling, then fold them in half again to form quarters.
• 22 spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
• 23 arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
• 24 top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of parmigiano-reggiano cheese.
• 25 bake for about 25 minutes, until golden brown and bubbling; serve.