Italian Inspired Crepes

The following recipe is one I had to try from this month's issue of Food and Wine.

Crepes

3/4 Cup Flour
1/2 Teaspoon Salt
2 Large Eggs
3/4 Cup Milk
A Tablespoon of Melted butter

Olive oil (for later...)

Whisk the flour and salt. In another bowl whisk the eggs and milk. Combine two bowls and mix until smooth. Add the melted butter... mix and refrigerate for 1 hour (I didn't read this part before hand and refrigerated for about 20 minutes because I was hungry! The crepes turned out fine).

The Inside

1 1/2 Cup Ricotta Cheese
1 Tablespoon Parsley chopped
2/3 Cup Parmesan Cheese grated
Salt and Pepper to taste
1 1/2 Cup of Marinara (I used a can of roasted tomato chunks)

Mix all together now.

Preheat oven to 375 F.

Heat olive oil in a skillet and pour in 1/4 Cup of the batter  (I eye-balled it). Tilt the pan to make a medium sized crepe. Cook for about 2 minutes...until the crepe is golden and flip. Continue to cook for another minute or two.

Continue with all batter...

Fill crepes and turn over into a semi circle. Arrange in a casserole dish as you like and top with marinara and any quantity of cheese you like.

Bake for 20 minutes.