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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This particular recipe my dear mother-in-law gave to me. This is one that has been in her family for awhile. My husband loves it and my brother-in-law has told me he likes to eat it cold. The great thing with this - you can change the filling to whatever suits your tastes. Enjoy. Ingredients:
2 cups flour |
2 cups milk |
1/4 cup vegetable oil |
1/4 teaspoon salt |
3 eggs |
1 (8 ounce) package cream cheese |
2 eggs |
2 cups cottage cheese (16 oz container) |
4 green onions, chopped |
1/2 cup butter (no margarine) |
1 (28 ounce) jar favorite spaghetti sauce (we use prego for our crepe) |
1/2 cup parmesan cheese |
Directions:
1. Combine all crepe ingredients. Beat together until fluffy. Pour 1/3 cup at a time on low heat griddle (about 250°F).
2. Spread out into 5-inch circle approximately with spatula. Watch closely. Do not brown.
3. When edges appear to be dry, flip over for a few seconds.
4. Place on towel or waxed paper until all crepes are done.
5. Combine all filling ingredients; beat well.
6. Fill crepes peanut butter style and roll up.
7. Place seam side down in 9x13 baking pan. Pour 1 (28 oz) jar spaghetti over crepes. Sprinkle generously with Parmesan cheese.
8. Bake at 350°F for 30 minutes, uncovered.
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