Best 2 Crespelle With Ricotta And Marinara Crepes Recipes
**Title: Crespelle with Ricotta and Marinara: A Culinary Journey through Italian Flavors**
**Introduction:**
Embark on a delectable culinary adventure with Crespelle, a traditional Italian dish that combines the delicate flavors of crepes with a hearty filling of ricotta cheese and a rich marinara sauce. This savory dish has been enjoyed for centuries in Italy and is a staple in many homes. Our carefully curated collection of Crespelle recipes offers a diverse range of flavors and techniques, ensuring that every palate will be delighted. Whether you prefer classic combinations like Crespelle with Ricotta and Marinara or are looking to explore innovative variations such as Crespelle with Pesto and Roasted Vegetables, this article has something for every food enthusiast. Prepare to tantalize your taste buds as we delve into the art of making perfect Crespelle and guide you through various delectable fillings and sauces that will elevate your dining experience.
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
CRESPELLE WITH RICOTTA AND MARINARA
Steps:
- 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
Tips:
- Use a good quality non-stick pan for making the crepes. This will help prevent them from sticking and tearing.
- Make sure the pan is hot before adding the batter. This will help the crepes to cook evenly.
- Pour a thin layer of batter onto the pan and swirl it around to coat the bottom. The crepe should be thin enough to see through.
- Cook the crepe for about 1-2 minutes per side, or until it is golden brown.
- Once the crepe is cooked, remove it from the pan and place it on a plate. Repeat this process until all of the batter is used up.
- To make the ricotta filling, simply mix together the ricotta cheese, Parmesan cheese, parsley, and salt and pepper to taste.
- To make the marinara sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until they are softened.
- Add the crushed tomatoes, tomato paste, oregano, basil, and salt and pepper to taste. Bring the sauce to a simmer and cook for about 15 minutes, or until it has thickened.
- To assemble the crespelle, place a crepe on a plate. Spread some of the ricotta filling in the center of the crepe and top it with some of the marinara sauce.
- Fold the crepe in half and then in half again to form a triangle. Repeat this process until all of the crepes are filled.
- Serve the crespelle immediately or bake them in a preheated oven at 350 degrees Fahrenheit for about 15 minutes, or until they are heated through.
Conclusion:
Crespelle with ricotta and marinara is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover crepes. The combination of the creamy ricotta filling, the tangy marinara sauce, and the delicate crepes is simply irresistible. So next time you are looking for a new and exciting dish to try, give crespelle with ricotta and marinara a try. You won't be disappointed!
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