Baked Cheese Crepes
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
44
Spice
69
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
6 large
Egg1 cup
Whole Milk1 tsp
Salt4 tbsps
Unsalted Butter (about)1 cup
Freshly Grated ParmesanDirections:
1
Whisk the eggs, milk, salt, and pepper in a medium bowl
2
Heat a 6-inch nonstick skillet over medium-low heat
3
Brush the skillet with some butter
4
Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly
5
Cover and cook until the egg crepe is just set, about 1 minute
6
Invert the skillet over a plate, and allow the egg crepe to drop onto the plate
7
Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate
8
Preheat the oven to 400 degrees F
9
Butter a 13 by 9 by 2-inch baking dish
10
Arrange 1 egg crepe on a work surface
11
Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil
12
Roll up the crepe
13
Place the filled crepe in the prepared baking dish, seam side down
14
Repeat with the remaining egg crepes, cheese, and basil
15
Spoon the marinara sauce over the crepes
16
Sprinkle with the Parmesan and dot with 2 tablespoons of butter
17
Bake until the cheese melts and the top is golden, about 15 minutes
18
1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 2 (32 ounce) cans crushed tomatoes 2 dried bay leaves In a large casserole pot, heat the oil over a medium-high flame
19
Add the onions and garlic and saute until the onions are translucent, about 10 minutes
20
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper
21
Saute until all the vegetables are soft, about 10 minutes
22
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour
23
Remove and discard the bay leaf
24
Season the sauce with more salt and pepper, to taste
25
(The sauce can be made 1 day ahead
26
Cool, then cover and refrigerate
27
Rewarm over medium heat before using
28
) Yield: 2 quarts Prep Time: 10 minutes Cook Time: 1 hour 10 minutes