Light Crespelle Recipes

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.

Steps:

• Make Crespelle Batter:.
• Start with the crespelle batter by mixing together flour and salt.
• In a separate bowl, whisk four eggs plus milk.
• Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
• Melt butter in microwave.
• Whisk butter into the batter.
• Chill in the fridge for one hour while you make the sauce.
• Make Your Sauce:.
• In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
• As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
• Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
• Add your cans of sauce, crushed tomatoes, and paste.
• Add your parsley, sage, rosemary, and thyme.
• Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
• NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
• Cook Crespelles:.
• While the sauce simmers, finish making your crespelles.
• Heat a 10 inch non-stick skillet on medium high heat.
• Put a small amount of oil in the bottom of the pan and rub it inches.
• Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
• Loosen sides with spatula.
• When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
• Give another minute or two on this side until brown spots appear on bottom.
• Stack in a plate separated by paper towels so they don't stick.
• I generally add a dab more oil between every two or three crespelle's.
• Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
• Preheat your oven to 375.
• Make your filling:.
• Beat two eggs into the ricotta.
• Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
• To make the lasagna:.
• Spray the bottom of a lasagna pan with Pam.
• Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
• Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
• Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
• Add another layer of crespelle, and repeat the sauce and cheese layers.
• Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
• Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
• Let the lasagna stand for 15-20 minutes to 'firm up'.
• Can be frozen as well.

Steps:

• Put all the ingredients in the blender. To make crespelles, heat am 8″ non-stick skillet with a 6-inch bottom on medium-low heat. Lightly spray pan using olive oil spray and pour 2 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds. Flip and cook another 10 seconds. Remove and place on a plate and repeat the process with the remaining batter.