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Add a photoRaciónes: 6
Ingredientes
- 1 1/2 c. All-purpose flour
- 1 c. Lowfat milk
- 3 x Large eggs
- 1/2 tsp Salt
- 1 1/2 lb Ricotta cheese
- 1/4 c. Grated Romano cheese
- 1 x Egg
- 1 Tbsp. Chopped fresh parsley or possibly 1 tsp dry
- 1 x 28 ounce jar spaghetti sauce Shredded Romano cheese, optional
Direcciones
- Place flour in a bowl; whisk in lowfat milk, Large eggs and salt till smooth. Pour about 2 tbsp onto a warm greased 8-inch skillet; spread to 5-inch circle.
- Cook over medium heat till set; don't brown or possibly turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside. For filling, combine cheeses, egg and parsley. Spoon 3-4 Tbsp. down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9x2-inch baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. Cover and bake at 350 for 20 min. Uncover and bake 20 min longer or possibly till heated through.
- Sprinkle with Romano cheese if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 6 servings | |
| Calories 507 | |
| Calories from Fat 197 | 39% |
| Total Fat 21.94g | 27% |
| Saturated Fat 11.41g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 197mg | 66% |
| Sodium 1036mg | 43% |
| Potassium 698mg | 20% |
| Total Carbs 49.36g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 14.55g | 10% |
| Protein 26.97g | 43% |
