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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Aunt Rose's Ricotta filled Crepes Recipe

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This recipe for Aunt Rose's Ricotta filled Crepes, by , is from Cooking with Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pasqua Tucker

Category:
Category:

Ingredients:  
Ingredients:  
5 large eggs
1 tsp oil
1 cup flour (A little more but not as much as 1/4 cup/Aunt Rose's quote)
1 cup milk (or a little less/Aunt Rose's quote)
Filling:
3 eggs
2 lbs ricotta cheese
Chopped parsley, pepper and grated locatelli cheese to your taste.
Tomato sauce, already prepared for baking crepes

Directions:
Directions:
350
Crepes: Beat eggs and oil well. Add flour and milk. Beat.
Let batter set one hour.
Filling: Mix ingredients and set aside.
Heat nonstick 6 or 8 inch frypan. Add small portion of crepe batter. Turn quickly to coat entire bottom. Turn and cook other side. Crepes can be layered on top of each other and will not stick. Prepare 9 x 13 pan by adding a thin layer of tomato sauce. Fill crepe with ricotta mixture and place in baking pan. Do not double stack. Finish with a little more sauce on top and sprinkle a little more grated cheese. Cover with tin foil. Bake 20-25 minutes in center of oven. Uncover and bake additional 15-20 minutes. Check crepes. May not need that long of baking time. Let crepes set for 5-10 min. before serving.

Number Of Servings:
Number Of Servings:
15-17 crepes
Preparation Time:
Preparation Time:
10 min.
Personal Notes:
Personal Notes:
Actually very easy dish to make.
Crepes can be made in advance. Can be stored in refrigerator if being used soon. Freezer if more than 3-4 days.

 

 

 

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