Baked Cheese Crepes - Giada De Laurentiis

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 6 large eggs
• 1/3 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons unsalted melted butter
• 8 ounces fontina cheese, cut into 1/2-inch cubes
• 8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch cubes
• 1/4 cup thinly sliced fresh basil leaf
• 1 cup marinara sauce or 1 cup your favorite pasta sauce
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons unsalted butter

Recipe

• 1 preheat the oven to 400 degrees f; butter a 13x9x2-inch baking dish, set aside.
• 2 in a medium bowl, whisk together the eggs, milk, salt, and pepper.
• 3 over medium-low temperature, heat a 6-inch non-stick skillet (one with a cover).
• 4 brush the bottom of the skillet with butter; place 3 tablespoons of the eggs in a cup then pour all at once into the skillet and swirl to evenly coat the bottom of the pan (don't try adding them a tablespoon at a time, it works better to do a total of 3 at once).
• 5 cover the skillet and cook until the eggs set, about 1 minute (don't overcook), then turn the skillet upside down over a plate to drop the crepe out of the pan; cover crepe with a piece of wax paper.
• 6 repeat steps with remaining melted butter and egg mixture until you've used it up and made 10 crepes, putting wax paper in between each stacked crepe on the plate.
• 7 take a crepe and place it on a flat surface, then put some of the fontina and mozzarella in the center, sprinkle with basil, and roll up the crepe.
• 8 put the rolled crepe seam-side-down into the buttered baking dish; repeat steps with remaining crepes.
• 9 pour the marinara or other pasta sauce over the filled crepes, sprinkle with parmesan, dot with butter, and bake at 400 degrees f for about 15 minutes or until the cheese is melted and parmesan is golden.