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1
Make the crespelle:
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2
In a medium bowl, whisk the flour with the salt.
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3
In a small bowl, whisk the eggs with the milk.
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4
Whisk the egg mixture into the flour mixture until smooth.
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5
Whisk in the melted butter until just blended.
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6
Cover the batter and refrigerate for 1 hour.
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7
Heat a 10-inch nonstick skillet over moderately high heat.
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8
With a paper towel, rub the skillet with olive oil.
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9
Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
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10
Cook the crespella until golden brown on the bottom, 2 minutes.
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11
Flip and cook until browned in spots, 1 minute longer.
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12
Invert the crespella onto a baking sheet.
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13
Repeat with the remaining batter, rubbing the pan with oil as needed.
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14
You should have 8 crespelle.
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15
Make the filling:
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16
Preheat the oven to 375u00b0.
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17
In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
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18
Season the filling with salt and pepper.
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19
Lay the 8 crespelle on a work surface.
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20
Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
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21
Fold the crespelle over the filling, then fold them in half again to form quarters.
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22
Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
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23
Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
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24
Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
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25
Bake for about 25 minutes, until golden brown and bubbling; serve.
