I was watching a new show called Mad Hungry the other day and she made these crepes. I have been thinking about savory crepes for awhile. I have been wanting to try something new and this got me right away. It is basically like lasagna, but using crepes instead of noodles. I think you need to eat it that night. Leftovers are a bit soggy, which I'm not a fan of, but my son loved this and gobbled it up for dinner and leftovers.
For those of you wondering what a crepe is, just think of it like a very thin pancake. You can stuff them with anything you want. Most people are familiar with the sweet ones. My family love them filled with fresh fruit and jam or even nutella. I also like them with scrambled eggs and veggies.
Place ingredients into the blender and puree until it is all mixed together.
Place about 1/4 cup of the crepe mixture into a hot skillet and roll around the pan. Heat about a minute and flip over. You will know it is ready to flip when the ends begin to curl up and brown. It doesn't take long. Once you do a couple, you will get the hang of it very quickly.
When you are finished with your crepes, get out a casserole dish and all of the other ingredients.
Put some of the sauce into a casserole dish and scoop some of the cheese mixture on top.
Roll them up and place them in a dish.
Add more sauce and cheese on top. Bake.
Here is the recipe that came from: http://www.marthastewart.com/344607/cannelloni-crepes
- 1 pound ricotta cheese
- 1 pound mozzarella, cut fine or shredded
- 1 1/4 cups finely grated Parmesan cheese, plus more for baking and serving
- 4 large eggs, lightly beaten
- 1/2 cup finely chopped fresh parsley leaves
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 to 3 dashes of Tabasco sauce
- 2 cups tomato sauce...homemade or store bought
- 1 recipe of Man Crepes
- In a medium bowl, mix together the ricotta, mozzarella, Parmesan, eggs, parsley, salt, pepper, and Tabasco sauce.
- Preheat the oven to 350 degrees. Spread some tomato sauce on the bottom of a 9 x 13 x 2-inch baking dish. One at a time, lay the crepes flat on a work surface and spread 3 tablespoons of the cheese mixture down the middle. Roll each crepe around the filling and place side by side in the pan. Spoon more tomato sauce over the crepes. Top with grated Parmesan.
- Bake uncovered for 30 minutes, or until the sauce is bubbling and the crepes are heated through. Cool slightly and serve with additional warmed tomato sauce and grated Parmesan cheese on the side.
- 3/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1 teaspoon baking powder
- 3 large eggs
- 2/3 cup milk
- 1/3 cup water
- 1/2 teaspoon pure vanilla extract
- Unsalted butter, for frying and spreading
- Sugar, for sprinkling
- Wedges of oranges or lemons for squeezing
- Heat an ovenproof platter in a warm (200 degrees Fahrenheit) oven.
- Place the flour, salt, baking powder, eggs, milk, water, and vanilla in a blender and blend until completely combined and the consistency of heavy cream. The batter can be refrigerated up to 1 day in advance.
- Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking. Swirl around enough butter to coat the pan. Gently and slowly pour a 3- or 4-tablespoon portion of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible. When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe. Cook until it is just set, about 30 seconds. Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go. Serve immediately with some butter, sugar, and a squeeze of citrus.