STANDARD CREPE BATTER
2 cupd flour
1/2 teaspoon salt
4 tablespoons vegetable oil
2 large eggs
2-3 cups milk
Sift the flour and salt into a small mixing bowl. Make a well in the center
and add the oil and ega with enough milk to stir. Keep adding milk until
you have a smooth batter, about as thick as whipping cream. Allow to rest
at room temperature for at least fifteen minutes. The batter will thicken
while resting and you may need to add a little more milk. heat a non-stick
8 inch frying pan over medium high heat. you may need to oil lightly for
the first crepe, but in general, once the pan is hot, you should not need to
grease it. Cook the crepes and stack to cool slightly. You should have 16
or more when you finish.
Mix thew spinach and ricotta. Divide it evenly among the crepes, roll them
up, put in a greased pan, evenly drizzle with cream sauce and tomato sauce,
sprinkle with 1/4-1/2 cup parmesan.Bake at 350 for 20 minutes or so, until
set and bubbling.
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