Crespelle With Ricotta And Marinara Recipes

CRESPELLE WITH RICOTTA AND MARINARA ( CREPES )

Steps:

• Make the crespelle:
• In a medium bowl, whisk the flour with the salt.
• In a small bowl, whisk the eggs with the milk.
• Whisk the egg mixture into the flour mixture until smooth.
• Whisk in the melted butter until just blended.
• Cover the batter and refrigerate for 1 hour.
• Heat a 10-inch nonstick skillet over moderately high heat.
• With a paper towel, rub the skillet with olive oil.
• Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
• Cook the crespella until golden brown on the bottom, 2 minutes.
• Flip and cook until browned in spots, 1 minute longer.
• Invert the crespella onto a baking sheet.
• Repeat with the remaining batter, rubbing the pan with oil as needed.
• You should have 8 crespelle.
• Make the filling:
• Preheat the oven to 375°.
• In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
• Season the filling with salt and pepper.
• Lay the 8 crespelle on a work surface.
• Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
• Fold the crespelle over the filling, then fold them in half again to form quarters.
• Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
• Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
• Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
• Bake for about 25 minutes, until golden brown and bubbling; serve.

CRESPELLE WITH RICOTTA AND MARINARA

Steps:

• 1. Make crespelle: In a medium bowl whisk flour with salt. In small bowl whisk eggs with milk then into flour mixture,whisk in melted butter till just blended. Cover the batter and refrigerate 1 hour 2. Heat 10 inch skillet over medium high heat. With paper towel rub skillet with oil. Pour in 1/4 cup of batter and tilt skillet to distribute. Cook till golden brown on bottom, 2 min, flip &cook till brown in spots,1 min turn onto plate, repeat till out of batter 3. Make filling: preheat oven 375. In a bowl blend ricotta with parsley and 1/3 cup parmegiano 4. Lay crespelle on on a surface spread 2tbs of mixure over half of each crespelle fold in half then half again 5. Spread half of the marinara sauce in the bottom of a 9X13 inch pan. Arrange crespelle in a single layer top with remaining sauce and cheese. 6. Bake for 25 min