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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Though they make take a little extra effort, these scrumptious crepes are worth it! Filled with meat and covered with a savory sauce.Christine Rukavena, Milwaukee, Wisconsin. Ingredients:
1 can (28 ounces) whole tomatoes, undrained |
1-1/2 cups water |
1 can (8 ounces) tomato sauce |
1 tablespoon sugar |
1 teaspoon dried oregano |
1/2 teaspoon celery salt |
crepes: |
6 eggs |
1-3/4 cups water |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling: |
3 slices white bread, cubed |
1/2 cup milk |
1 egg, lightly beaten |
3 tablespoons minced fresh parsley |
2 teaspoons salt |
1 teaspoon pepper |
1 pound ground beef |
1/2 pound bulk mild italian sausage |
8 ounces part-skim mozzarella cheese, diced |
2 tablespoons vegetable oil, divided |
1/2 cup shredded parmesan cheese |
Directions:
1. Place tomatoes in a blender or food processor; cover and process until smooth. Transfer to a large saucepan; add the water, tomato sauce, sugar, oregano and celery salt. Bring to a boil. Reduce heat; simmer gently, uncovered, for 2 hours or until reduced to about 4-1/2 cups, stirring occasionally.
2. Meanwhile, in a large bowl, beat eggs and water. Combine flour and salt; add to egg mixture and mix well. Cover and refrigerate for 1 hour.
3. In a large bowl, soak bread in milk for 5 minutes. Stir in egg, parsley, salt and pepper. Crumble beef and sausage over mixture; mix well. Stir in mozzarella. Cover and refrigerate until assembling.
4. Heat 3/4 teaspoon oil in an 8-in. nonstick skillet. Stir crepe batter; pour 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, using remaining oil as needed. When cool, stack crepes with waxed paper or paper towels in between.
5. Spread about 1/4 cup filling down the center of each crepe; roll up and place in a greased 13-in. x 9-in. baking dish and 11-in. x 7-in. baking dish. Spoon sauce over top; sprinkle with Parmesan cheese. Cover and bake at 350° for 35-45 minutes or until a meat thermometer reads 165°. Yield: 10 servings.
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