Stuffed crepes (crespelle ripiene)

STUFFED CREPES 00368 4 PERSONS INGREDIENTS 125 g of ricotta cheese, 80 g of white flour, 4 eggs, grated Parmesan cheese, a glass of milk, olive oil, mozzarella cheese, tomato paste, a handful of parsley, a little butter, salt and pepper.

Pass through a sieve the flour and stemperatela in a bowl with milk, add eggs, two tablespoons of Parmesan, salt and pepper, and beat vigorously.

Place the pan on the heat that the crepes, when you get very hot oil, moving the Pan so that you grease the entire surface of the receptacle; pour two tablespoons of the mixture and bake the crêpe on both sides, drain and cook a second.

Continue so until the exhaustion of the compound.

Pass through a sieve the ricotta and letting it fall into a mixing bowl, combine the diced mozzarella, a spoonful of parmesan and chopped parsley; mix everything very well.

With this dough stuffed crepes formed of cannoli and arrange in a buttered baking dish.

Apart from diluted in a little oil a spoonful of tomato paste, salted and pour the topping on pancakes, put them in the oven (180°) and let them cook for about 20 minutes.

Serve them in the baking dish.