For the Crespelle:
- 6 eggs
- 1 1⁄2 cups water
- 1 1⁄2 cups flour
- 1 tblsp butter
- Dash of salt
For the Filling:
- 1 lb ricotta cheese
- 1⁄2 cup mozzarella cheese
- 1⁄2 cup parmesan cheese
- 1 tblsp parsley
- Dash of salt
For the Sauce:
- 28 oz can tomato sauce
- 1⁄2 onion, diced
- 2 tblsp tomato paste
- 1 tblsp extra virgin olive oil
- 1 clove garlic
- In a large mixing bowl, incorporate all the ingredients until smooth. It should look like a loose pancake batter.
- Let rest for at least 5 minutes. Meanwhile, mix the filling and start the sauce.
- After 5 minutes, set the stovetop to medium and heat an 8-9” sauté pan with just enough butter to coat the pan. Using a paper towel, wipe out the excess butter.
- Add 1⁄4 cup of the crespelle mixture to the frying pan and tilt the pan until the batter covers the bottom. Cook for 1 – 1.5 minutes on each side, remove and set aside. Continue until all the batter is cooked and you have a stack of crespelle.
Combine all the ingredients for the filling in a large bowl and set aside.
- In a large sauce pan, sauté the onions until transparent in olive oil, then add the garlic and cook for a minute longer.
- Add the tomato sauce and 1⁄2 the tomato sauce can of water, along with the tomato paste. Simmer for 10 minutes, stirring often.
Putting it all together:
- Preheat oven to 375 degrees. Lightly grease a 9” x 13” casserole dish with butter, then pour in enough sauce to cover the bottom.
- Spread 1⁄4 cup of filling onto a crespelle, then roll into a log.
- Place filled crespelle logs into the casserole until full.
- Cover with sauce and top with mozzarella cheese.
- Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue to bake for 5 more minutes.