Crespelle

For the Crespelle:

• 6 eggs
• 1 1⁄2 cups water
• 1 1⁄2 cups flour
• 1 tblsp butter
• Dash of salt

For the Filling:

• 1 lb ricotta cheese
• 1⁄2 cup mozzarella cheese
• 1⁄2 cup parmesan cheese
• 1 tblsp parsley
• Dash of salt

For the Sauce:

• 28 oz can tomato sauce
• 1⁄2 onion, diced
• 2 tblsp tomato paste
• 1 tblsp extra virgin olive oil
• 1 clove garlic

Crespelle:

1. In a large mixing bowl, incorporate all the ingredients until smooth. It should look like a loose pancake batter.
2. Let rest for at least 5 minutes. Meanwhile, mix the filling and start the sauce.
3. After 5 minutes, set the stovetop to medium and heat an 8-9” sauté pan with just enough butter to coat the pan. Using a paper towel, wipe out the excess butter.
4. Add 1⁄4 cup of the crespelle mixture to the frying pan and tilt the pan until the batter covers the bottom. Cook for 1 – 1.5 minutes on each side, remove and set aside. Continue until all the batter is cooked and you have a stack of crespelle.

Filling: Combine all the ingredients for the filling in a large bowl and set aside. Sauce:

1. In a large sauce pan, sauté the onions until transparent in olive oil, then add the garlic and cook for a minute longer.
2. Add the tomato sauce and 1⁄2 the tomato sauce can of water, along with the tomato paste. Simmer for 10 minutes, stirring often.

Putting it all together:

1. Preheat oven to 375 degrees. Lightly grease a 9” x 13” casserole dish with butter, then pour in enough sauce to cover the bottom.
2. Spread 1⁄4 cup of filling onto a crespelle, then roll into a log.
3. Place filled crespelle logs into the casserole until full.
4. Cover with sauce and top with mozzarella cheese.
5. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue to bake for 5 more minutes.