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Ingredients
- 1 1/2 c. flour
- 1/4 teaspoon salt
- 1 1/2 c. water
- 6 large eggs, room temperature
- 2 pound Ricotta cheese
- 8 ounce Mozzarella cheese, shredded
- 1/3 c. Parmesan cheese
- 2-3 large eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 T minced parsley
- 1/2 c. Italian bread crumbs
Directions
- Put together all ingredients and beat till smooth. Let stand 1 hour. Heat either crepe maker or possibly 8 inch Teflon fry pan and use 1/4 cup batter for each crepe.
- Mix all filling ingredients. Place 2 heaping tbsp of filling in each crepe. Roll like jelly roll. Place seam side down in 13 x 9 inch pan with your favorite tomato sauce just covering the bottom. Cover entire dish with a small amount of tomato sauce and sprinkle with Parmesan cheese. Bake 1/2 hour at 350 degrees.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2193g | |
| Calories 3741 | |
| Calories from Fat 1761 | 47% |
| Total Fat 196.05g | 245% |
| Saturated Fat 104.35g | 417% |
| Trans Fat 0.0g | |
| Cholesterol 2296mg | 765% |
| Sodium 6559mg | 273% |
| Potassium 2189mg | 63% |
| Total Carbs 232.81g | 62% |
| Dietary Fiber 7.7g | 26% |
| Sugars 11.39g | 8% |
| Protein 253.79g | 406% |
