CRESPELLE WITH RICOTTA AND MARINARA ( CREPES )
Make and share this Crespelle With Ricotta and Marinara ( Crepes ) recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the crespelle:
- In a medium bowl, whisk the flour with the salt.
- In a small bowl, whisk the eggs with the milk.
- Whisk the egg mixture into the flour mixture until smooth.
- Whisk in the melted butter until just blended.
- Cover the batter and refrigerate for 1 hour.
- Heat a 10-inch nonstick skillet over moderately high heat.
- With a paper towel, rub the skillet with olive oil.
- Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter.
- Cook the crespella until golden brown on the bottom, 2 minutes.
- Flip and cook until browned in spots, 1 minute longer.
- Invert the crespella onto a baking sheet.
- Repeat with the remaining batter, rubbing the pan with oil as needed.
- You should have 8 crespelle.
- Make the filling:
- Preheat the oven to 375°.
- In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese.
- Season the filling with salt and pepper.
- Lay the 8 crespelle on a work surface.
- Spread 2 rounded tablespoons of the ricotta filling over half of each crespella.
- Fold the crespelle over the filling, then fold them in half again to form quarters.
- Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish.
- Arrange the filled crespelle in the dish in a single layer, overlapping them slightly.
- Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese.
- Bake for about 25 minutes, until golden brown and bubbling; serve.
Nutrition Facts : Calories 462.4, Fat 25.1, SaturatedFat 13.9, Cholesterol 176.4, Sodium 1104.2, Carbohydrate 34.1, Fiber 1, Sugar 8.8, Protein 24.4
BAKED SALMON & NOODLE PARCELS
Make and share this Baked Salmon & Noodle Parcels recipe from Food.com.
Provided by English_Rose
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F Cook the noodles until just tender as they will get cooked a little more in the oven. Drain and rinse under cold water, then drain again.
- Take two large squares of baking parchment or foil and divide the noodles between them. Sit a salmon fillet on top, then add the scallions and chili.
- Scrunch the edges up a bit, then pour over the rest of the ingredients. Seal at the top to make parcels, then bake for 10 minutes. Leave for 2 minutes before opening.
Nutrition Facts : Calories 624.8, Fat 14.6, SaturatedFat 2.7, Cholesterol 210.4, Sodium 972.9, Carbohydrate 43.8, Fiber 2.5, Sugar 4.5, Protein 74.8
CRESPELLE (BAKED PANCAKE PARCELS)
For a great tasting supper, rustle up these baked pancake parcels with cheese and prosciutto filling under a bubbling tomato sauce. Kids love them!
Provided by English_Rose
Categories European
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients for the filling together in a large bowl. Season well with nutmeg, salt and pepper and set aside.
- To make the tomato sauce, heat the olive oil in a saucepan over a moderate heat.
- Add the garlic, and as soon as it begins to brown add the tomatoes, tomato paste and sugar. Season with salt and pepper.
- Cook over a fairly high heat for about 15-20 minutes, until thickened, stirring frequently. Taste and adjust the seasoning if necessary.
- Pre-heat the oven to 400°F Take the first pancake and spoon one eighth of the filling across the centre. Flip the sides over to cover the ends of the filling then roll the pancake parcel up neatly.
- Place in a lightly oiled ovenproof dish large enough to take all the filled pancakes in a cosy, single layer.
- Repeat with the remaining pancakes and filling. Pour over the tomato sauce then bake in the oven for about 20-30 minutes, until bubbling hot. Serve at once.
Nutrition Facts : Calories 926.2, Fat 58.5, SaturatedFat 23.4, Cholesterol 199.9, Sodium 1323.5, Carbohydrate 61.2, Fiber 3.6, Sugar 8.4, Protein 40.9
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