Crespelle With Ricotta And Marinara ( Crepes )

Name: Crespelle With Ricotta And Marinara ( Crepes )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRESPELLE; 3/4 cup all-purpose flour; 1/2 teaspoon salt; 2 large eggs; 3/4 cup milk; 1 tablespoon melted unsalted butter; olive oil; FILLING; 1 1/2 cups ricotta cheese; 1 tablespoon chopped parsley; 2/3 cup freshly grated parmigiano-reggiano cheese; salt; fresh ground pepper; 1 1/2 cups marinara sauce

Servings: persons

CRESPELLE
3/4 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
3/4 cup milk
1 tablespoon melted unsalted butter
olive oil
FILLING
1 1/2 cups ricotta cheese
1 tablespoon chopped parsley
2/3 cup freshly grated parmigiano-reggiano cheese
salt
fresh ground pepper
1 1/2 cups marinara sauce

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

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CRESPELLE, 3/4 cup all-purpose flour, 1/2 teaspoon salt, 2 large eggs, and more.

Yes, Crespelle With Ricotta And Marinara ( Crepes ) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!