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    Crepes Lasagna

    Source of Recipe

    Crepe Recipe

    4 eggs
    2 c. flour
    1 c. water
    1 c. milk
    t. salt.

    c. melted butter, for cooking crepes

    In a mixing bowl stir together the milk and water, beat eggs and add milk mixture. Add the flour gradually, stirring with wisk. The batter should be thin and smooth, add more water if batter seems to thicker than heavy cream. Add salt, stir, set batter aside to rest for at least 30 minutes, (this is a very important step).

    Heat a 7 or 8 inch crepe pan or small nonstick skillet over medium high heat. Brush pan lightly with the melted butter. Add about 3 tablespoons of batter, swirling batter around to cover the bottom of the pan. Cook on one side for about 30 seconds or til set then turn the crepe over using a spatula and cook it for just a few seconds on the other side, remove from pan onto waxed paper , continue with remaining butter and batter stacking cooked crepes in between wax paper pieces. At this point they can be wrapped and refrigerated or can be frozen.

    Makes about 30, (Inever get that many)


    2 c. grated mozzarella, (I use the Italian blend of 4 cheeses)
    c. grated Parmesan or Romano cheese
    3 lbs. ricotta cheese
    2 eggs
    2 T. finely chopped parsely (I use use the dried if I don't have fresh)
    salt and ground pepper to taste
    Your favorite sauce, homemade or Jarred

    Combine all filling ingredients. Preheat oven to 350. Spread a cup or two of the sauce over the bottom of a large shallow baking dish. Assemble crepes by placing a large spoonful or two for the filling on each crepe and roll it up, Place the filled crepes folded side down, close together in a single layer in the baking pan. Cover with sauce. Bake for about 30 to 45 minutes or til piping hot.

    I usually sprinkle with parmesan cheese before baking.

    I have made the crepes with the eggbeaters and they turn out great, but I do use the butter to brush the pan, the non fat butters do not work.
    For the filling I try to use the nonfat ricotta and the eggbeaters and it always turns out well.

    I can never seem to get the 30 crepes the recipe calls for but I make a double batch and put them in the freezer, they keep well, just remember to use wax paper between the crepes.




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