Stuffed Cannelloni
Stuffed Cannelloni
Crespelle
INGREDIENTS
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2 eggs
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1 cup of milk
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3/4 cup of flour
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1/8 tsp of salt
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1 tsp of dried basil
PREPARATION
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in a large bowl whisk together all the ingredients.
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Refrigerate for 1 hour.
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Grease a small 6-7 inch frying pan with butter.
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Heat the pan and add around 3 Tbls of the crepe mixture.
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Swirl the pan around to coat the bottom.
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When the edges of the crepe pulls away from pan flip with a spatula.
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Then slip onto a plate and repeat.
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Add bits of butter as needed
NOTE: This recipe should make around 12 crepes
Filling
INGREDIENTS
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1 pound of ricotta cheese
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1 pound of spinach, cooked and chopped
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1 cup of grated asiago cheese
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1/4 cup of chopped parsley
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1/2 tsp of salt
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1/2 tsp of fresh ground black pepper
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2 eggs
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1 package of mozzarella cheese
PREPARATION
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Thoroughly mix together all the ingredients.
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Pre-heat the oven to 350 degrees.
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Coat the bottom of a greased baking dish with some red gravy.
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Place the ricotta mixture in the crepe and roll up.
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Repeat until you use all the crepes.
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Place the crepes in the baking dish and top with more gravy and mozzarella cheese.
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Bake for 30 to 40 minute.
Serves 4 people and don’t forget the garlic bread.