Ingredients
Batter
1 1/2 c water
1 1/2 c flour
1/4 tsp. salt
6 eggs
Filling
2 eggs
1 tsp. salt
1/4 tsp. pepper
1Tbsp. dried parsley
1/3 c parm cheese
2 lbs. ricotta
1 lb. whole milk mozzerella (shredded and divided into 8oz. batches. 8 oz. for filling and 8oz. for topping.)
1 jar red sauce (preferably w/ spinach or mushrooms)
Preparation
For batter- Beat all ingredients with mixer til smooth. Then let stand 1/2 hr. Should coat the back of a spoon after standing.
For filling- Blend all ingredients in large bowl until well mixed.
Spread approx. 1/2c sauce on bottom of baking pan ( 12@ X 10 X 2 1/2), to prevent the crepes from sticking.
Heat a non-stick skillet over med. heat. Pour 3Tbsp. of batter in skillet for each crepe. Swirl batter around pan to evenly coat. When edges curl, flip over. (Approx. 3 min. a side) Cool on wire rack. Use 1/4 c filling per crepe. Roll and place stuffed crepes in baking pan ( 12@ X 10 X 2 1/2). Top with remaining sauce and 8 oz. mozz. and bake 1/2 hr. @ 350 degrees.
You can roll and freeze what doesn’t fit in the baking pan, or use a smaller pan and cook them all.
