Ingredients

Crespelle:

3/4 Cup all purpose flour

1/2 tsp salt

2 large eggs

3/4 cup milk

1 tbs melted butter

Filling:

1 1/2 cups ricotta cheese

1 tbs chopped parsley

2/3 cup fresh grated parmigano-reggiano

1 1/2 cups marinara sauce

Preparation

  1. Make crespelle: In a medium bowl whisk flour with salt. In small bowl whisk eggs with milk then into flour mixture,whisk in melted butter till just blended. Cover the batter and refrigerate 1 hour
  2. Heat 10 inch skillet over medium high heat. With paper towel rub skillet with oil. Pour in 1/4 cup of batter and tilt skillet to distribute. Cook till golden brown on bottom, 2 min, flip &cook till brown in spots,1 min turn onto plate, repeat till out of batter
  3. Make filling: preheat oven 375. In a bowl blend ricotta with parsley and 1/3 cup parmegiano
  4. Lay crespelle on on a surface spread 2tbs of mixure over half of each crespelle fold in half then half again
  5. Spread half of the marinara sauce in the bottom of a 9X13 inch pan. Arrange crespelle in a single layer top with remaining sauce and cheese.
  6. Bake for 25 min