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I loved this! It was basically a fun new twist on lasagna. The tomato sauce was really simple, but delicious. It'd be great to use on loads of other things. I got this from The Essential Mediterranean Cookbook.

Raciónes: 12
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Ingredientes

Cost per serving $0.59 view details

Direcciones

  1. For the crepes:
  2. Sift the flour and pinch of salt together in a bowl.
  3. Make a well in the center and gradually add the milk while whisking constantly.
  4. Add the eggs one at a side beating well after each.
  5. If the batter is lumpy, strain it to make sure it's smooth.
  6. Cover and set aside for 30 minutes.
  7. When the batter is rested, heat a crepe pan or large skillet over medium heat.
  8. Spray with nonstick spray or lightly brush with butter, you don't want too much oil.
  9. Spoon 1/4 c of batter into the pan and swirl to create a thin layer.
  10. Cook for about 1 minute until the crepe is golden, then flip and brown the other side.
  11. Set the crepes aside to cool.
  12. For the tomato sauce:
  13. Heat the oil in a large saucepan and cook the garlic.
  14. Add the tomatoes and water and season to taste.
  15. Simmer for 30 minutes until the sauce has thickened.
  16. Stir in parsley.
  17. For the filling:
  18. Mix all ingredients together in a bowl.
  19. Assembly:
  20. Take a crepe and spread a large spoonful of the filling over half.
  21. Fold in half, then in quarters, so you have a little cheese filled triangle.
  22. Arrange the crepes into a lightly greased baking dish.
  23. Spoon the tomato sauce over top and sprinkle with extra Parmesan.
  24. Bake at 400 for about 20 minutes until the crepes are hot throughout and the cheese bubbly and melted.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 12 servings
Calories 204  
Calories from Fat 93 46%
Total Fat 10.55g 13%
Saturated Fat 5.74g 23%
Trans Fat 0.0g  
Cholesterol 76mg 25%
Sodium 218mg 9%
Potassium 224mg 6%
Total Carbs 16.11g 4%
Dietary Fiber 1.0g 3%
Sugars 2.47g 2%
Protein 11.43g 18%
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