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Add a photoRaciónes: 12
Ingredientes
- 2 can (28-ounce) Italian Plum tomatoes, undrained
- 1/4 c. Extra virgin olive oil
- 2 lrg Onions, diced
- 2 x Cloves garlic, chopped
- 1 can (6-ounce) tomato paste
- 1 Tbsp. Sugar
- 1/4 c. Chopped fresh parsley
- 1 1/2 tsp Dry oregano
- 1 tsp Dry basil
- 1/2 tsp Marjoram
- 8 x Large eggs
- 2 c. Lowfat milk
- 2 c. Water
- 4 c. Flour
- 1 tsp Salt
- 1/4 c. Butter, melted
- 1/4 c. Oil
- 2 pkt (10-ounce) frzn minced spinach
- 2 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 2 x Onions, minced
- 2 lb Grnd lean pork
- 2 lb Grnd veal
- 4 c. Ricotta cheese
- 6 x Large eggs, beaten
- 1 c. Minced fresh parsley
- 1/2 tsp Nutmeg
- 1 c. Freshly grated Parmesan cheese Salt to taste Pepper to taste
- 3 c. Grated Monterey Jack cheese
Direcciones
- Puree small batches of undrained tomatoes in blender or possibly food processor.
- Heat extra virgin olive oil in a large pot and saute/fry onions and garlic. Add in tomatoes, tomato paste, sugar and herbs. Cover and simmer 1 hour. Uncover and simmer 1-1/2 hrs longer. Stir occasionally.
- To make crepes, beat Large eggs, then add in lowfat milk and water. Mix well. Beat in flour, salt, butter and oil till smooth. Cover batter and allow to rest in refrigerator 1 to 2 hrs. Remove batter from refrigerator and check for lumps. If there are any, strain through a sieve to remove lumps. Cook crepes in a well-seasoned 5 to 7 inch crepe pan. As each crepe is done, place it on a tea towel to cold. Stack crepes between pcs of waxed paper to keep or possibly freeze. (If freezing, stack between waxed paper and wrap stacks in plastic wrap, then foil to seal crepes. Be sure to freeze any extra crepes.)
- To make filling, cook spinach, drain and squeeze. In a very large, deep skillet or possibly a large pot, mix together all filling ingredients except Monterey Jack cheese. Saute/fry till the pork and veal are well browned. Spoon off any excess fat which may rise to the top. Check seasonings and correct.
- To assemble crepes: Preheat oven to 350 degrees. Butter 2 (9x13) dishes.
- Place 2 to 3 Tbsp. filling on outer edge of crepes. Roll crepes and place in buttered dishes, seam side down. Divide the tomato sauce between the 2 dishes, pouring over the rolled crepes. Sprinkle each dish with 1-1/2 c. Monterey Jack cheese. Bake at 350 degrees for 25 min.
- Yield: 20 to25 crepes.
- BOOPIE PORTER MC INNIS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 12 servings | |
| Calories 951 | |
| Calories from Fat 539 | 57% |
| Total Fat 60.19g | 75% |
| Saturated Fat 24.87g | 99% |
| Trans Fat 0.12g | |
| Cholesterol 431mg | 144% |
| Sodium 668mg | 28% |
| Potassium 852mg | 24% |
| Total Carbs 43.27g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.82g | 4% |
| Protein 57.21g | 92% |
