Recipe Details

Ingredients

• crepe noodles:
• 1-1/2 cups all-purpose flour
• 1 cup whole milk
• 3 large eggs
• 1/2 teaspoon salt
• filling:
• 1-1/2 pounds ricotta cheese
• 1/4 cup grated Romano cheese
• 1 large egg
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 jar (26 ounces) meatless spaghetti sauce
• Grated Romano cheese, optional

Description

1. Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
2. For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top.
3. Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.