Ingredients: |
Ingredients: 1 cup grated fontina
2 cups (16 oz) ricotta
1½ cups grated mozzarella
1 cup finely grated Parmesan
¼ cup chopped fresh parsley
1 large egg
Red pepper flakes, to taste
Kosher salt & fresh ground pepper
2 cups tomato sauce
12 Basic Crepes (recipe follows)
Fresh basil leaves, for garnish
Basic Crepes:
3 large eggs
2 Tbsp unsalted butter, melted
1½ cups whole milk + more as needed
1½ cups all-purpose flour
1 tsp sugar
1 tsp kosher salt
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Directions: |
Directions: Preheat the oven to 350°.
In a large bowl, mix together the fontina, ricotta, 1 cup of mozzarella, Parmesan, parsley, egg & red pepper flakes. Season with salt & pepper.
Add a layer of tomato sauce to the bottom of 3-quart baking dish.
Lay the crepes on a work surface. Add about ½ cup of the cheese filling to each crepe, roll up, and place in baking dish seam-side down. Drizzle with remaining tomato sauce; top with remaining ½ cup mozzarella.
Bake 35-45 min, until mozzarella is lightly browned and sauce is bubbly. Top with fresh parsley and basil, and serve.
Basic Crepes:
In medium bowl, whisk together the eggs until well blended. Add in butter & milk to the eggs; whisk to combine.
Whisk flour, sugar & salt into egg mixture until well combined. Don’t worry if there are a few small lumps. Let mixture sit for about 30 min (or it can be made a day ahead). All lumps will dissolve as it is sitting. Once batter has sat, check it to make sure it is thin enough. It should resemble maple syrup. If not, add extra milk until it does.
Heat a well-seasoned crepe pan over medium heat. Add a small pat of butter to the pan and then wipe it off, just leaving the butter residue.
Ladle a small amount of batter into the pan, just enough to thinly coat the bottom when you swirl it around; the amount will depend on the size of your crepe pan. The batter should be thin and lacy around the edges.
Allow to cook until the crepe is golden brown on the bottom and appears dry on top, about 1-2 minutes.
Flip it over and cook for another 30-60 seconds. Repeat with the rest of the batter, adding more butter each time.
If not using immediately, stack crepes on a plate, wrap in plastic wrap, and refrigerate up to 3 days. |
This recipe for Manicotti Crepes is from