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Add a photoServings: 6
Ingredients
- 2 (28 ounce.) cans crushed tomatoes
- 1/2 c. extra virgin olive oil
- 1/4 c. diced onions
- 2 cloves garlic, chopped
Directions
- 8 to 10 servings.
- In 3 qt saucepan combine all sauce ingredients and simmer for 30 to 45 min. In large bowl combine Ricotta, Mozzarella, Parmesan and Large eggs. Beat till fluffy, about 2 min. Stir in salt, pepper and parsley. Set aside.
- In food processor or possibly blender, combine all crepe ingredients and mix till smooth, about 2 min. Heat 8 or possibly 10 inch crepe pan over medium-high heat till just warm sufficient to sizzle a drop of water. For each crepe pour just sufficient batter to cover bottom of the pan, tipping and tilting pan to move batter quickly over bottom. Cook till lightly browned and dry on top. Remove from pan and stack between layers of waxed paper till ready to fill.
- Spread 1/4 c. filling on each crepe. Fold up bottom, mix in sides and roll to close. Place seam-side down in 9x13 inch baking dish (2 pans may be needed for entire recipe). Place filled crepes side by side, 5 or possibly 6 per pan.
- Pour sauce over crepes. Sprinkle with additional Parmesan. Bake uncovered at 350 degrees for 30 to 40 min or possibly bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 166 | 66% |
| Total Fat 18.78g | 23% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 365mg | 15% |
| Potassium 821mg | 23% |
| Total Carbs 20.97g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 0.26g | 0% |
| Protein 4.65g | 7% |
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