We have all been sick. I will spare you the gory details but I wanted to let you know that I will be back to visiting blogs real soon.
This recipe is a little time consuming but well worth the effort. The end result is light, fluffy ricotta filled crepes that melt in your mouth.
1 C milk
¼ c water
pinch of salt
2 T butter
Whisk flour, milk, water, eggs and pinch of salt together. Once combined add melted butter. Pour by ¼ cup full onto a hot griddle. Swirl the batter around the pan to make a thin circle. Flip crepe when it becomes opaque.
2 pounds of ricotta
1/2 cup chopped parsley
3/4 cup peccorino romano cheese, grated
s an p
pinch of nutmeg
Combine all the ingredients in a large bowl. Stir to combine. Set aside.
2 quarts tomato sauce
1 clove garlic, minced
1/2 onion, minced
1 teaspoon Italian seasoning mix (oregano, basil, marjoram)
1 tablespoon olive oil
Saute onions in garlic in olive oil until translucent. Add sauce and seasoniong, let simmer for about 20 minutes or more. If you do not want chunks of garlic and onion, you can puree it in the blender.
Pour enough sauce in the bottom of a casserole dish or 13 x 9 to cover about 1/2 inch.
Place about a 1/3 - a 1/2 of a cup of filling in the crepe. Roll and place in dish. Continue to roll until all the filling is used up.
When I get down to the last four crepes or so I divide the filling by the amount of crepes to make sure I don't have any leftover.
Pour sauce over the top of the crepes.
Bake at 350F, covered for about 45 minutes to an hour.