Recipe

A A A

• crespelle batter
• 3/4 cup eggbeaters
• 1 1/2 cup 2% milk
• 3 tbsp butter, melted
• 1 cup all purpose flour
• 1/4 tsp salt
• filling
• 8 oz fat free ricotta
• 8 oz cooked ground chicken
• 8 oz part skim mozzarella
• 1/4 cup eggbeaters
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup italian parsley, finely chopped
• marinara sauce
• 2 tbsp extra virgin olive oil
• 1 small onion
• 8 cloves garlic
• 56 oz. crushed tomatoes
• 1/4 cup italian parsley, finely chopped
• 1/2 cup basil leaves , torn
• 1 salt and pepper to taste
• 1/4 cup grated parmesan

• 1 Crespelles: Mix melted butter with eggbeaters and milk at room temp.
• 2 Add flour and salt gradually and whisk until smooth.
• 3 Refrigerate 1 hour.
• 4 Ladle 3 tblsp mix into an 8 nonstick pan coated with cooking spray. Tilt pan to evenly coat bottom in a circle of batter.
• 5 Cook about 30 sec. on low-medium heat until light brown. Turn and cook another 30 sec.
• 6 Remove to 12 platter, and repeat with rest of the batter. Crespelles can be stacked and will not stick together.
• 7 They can be made the day before and stored in the fridge covered with plastic wrap.
• 8 Marinara: Heat olive oil in a large non-reactive pot.
• 9 Add onion and garlic and saute until fragrant but not brown.
• 10 Add crushed tomatoes and simmer 30 minutes on medium-low heat lightly covered.
• 11 Add parsley, basil, salt and pepper. Cook another 10 min. Taste and reseason if necessary.
• 12 Filling: Mix all ingredients in a large bowl until well-blended.
• 13 Can be made the day before and stored in the fridge covered with plastic wrap.
• 14 Assemble:
• 15 Add 1 c marinara to the bottom of an 8.5x11 glass or ceramic dish.
• 16 Place 3 tbsp filling 1 from the edge of a crespelle. Roll tightly and place in pan.
• 17 Fill and place each crespelle, then cover with 2 c marinara. Sprinkle parmesan over all.
• 18 Bake lightly covered at 325 for 20 min. Uncover and bake another 20 min. or until top is browned. Let sit 15 min. before serving.