Stuffed Cannelloni

Crespelle

INGREDIENTS

• 2 eggs

• 1 cup of milk

• 3/4 cup of flour

• 1/8 tsp of salt

• 1 tsp of dried basil

  PREPARATION

• in a large bowl whisk together all the ingredients.

• Refrigerate for 1 hour.

• Grease a small 6-7 inch frying pan with butter.

• Heat the pan and add around 3 Tbls of the crepe mixture.

• Swirl the pan around to coat the bottom.

• When the edges of the crepe pulls away from pan flip with a spatula.

• Then slip onto a plate and repeat.

• Add bits of butter as needed

  NOTE: This recipe should make around 12 crepes

  Filling

  INGREDIENTS

• 1 pound of ricotta cheese

• 1 pound of spinach, cooked and chopped

• 1 cup of grated asiago cheese

• 1/4 cup of chopped parsley

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 2 eggs

• 1 package of mozzarella cheese

  PREPARATION

• Thoroughly mix together all the ingredients.

• Pre-heat the oven to 350 degrees.

• Coat the bottom of a greased baking dish with some red gravy.

• Place the ricotta mixture in the crepe and roll up.

• Repeat until you use all the crepes.

• Place the crepes in the baking dish and top with more gravy and mozzarella cheese.

• Bake for 30 to 40 minute.

  Serves 4 people and don’t forget the garlic bread.