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1
To make the crepes, whisk together 2 eggs, flour, water and 1/4 teaspoon of salt.
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2
Cover and refrigerate for at least 30 minutes.
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3
For the filling, combined the ricotta, mozzarella, goat and Parmesan cheese.
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4
Add an egg and season with salt and pepper.
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5
Stir in the chopped Italian parsley.
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6
For the sauce, puree the canned diced tomatoes.
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7
Heat olive oil in a large saute pan and cook the garlic for a few minutes until fragrant.
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8
Add the pureed tomatoes and season to taste with salt and pepper.
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9
Let simmer for15 minutes, adding fresh basil at the very end.
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10
Brushed a small saute pan with olive oil.
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11
Pour approximately 1/3 cup of the crepe batter into the pan and rotate the pan to distribute the batter.
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12
Cook for about 1 minute and then flip the crepe over using your fingers and continue to cook for an additional 30 seconds.
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13
Slide onto a plate and repeat with the remaining batter.
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14
The finished crepes can be stacked on a plate, separated by waxed paper.
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15
Preheat the oven to 350 degrees.
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16
To assemble, spoon a couple of tablespoons of the marinara sauce into the bottom of a baking dish and smear it around.
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17
Spoon 1/2 cup of the cheese mixture down the center of a crepe, roll it up and place it into the marinara-coated baking dish.
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18
Repeat will all the crepes, and then smother with the remaining marinara sauce.
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19
Top the dish with another cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese.
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20
Bake for 45 minutes.
