Make a dozen egg-crêpes, fill them with cheese, herbs, and garlic, top them with fragrant tomato sauce, and what will you have? An exquisite main course that you can serve for dinner tonight.
When I made this vegetarian, gluten-free dish for my spouse, he proclaimed "Oooh, this is heavenly!" And that, my friends, is what I consider a ringing endorsement.
Here's the step-by-step recipe (you'll find a printable version at the end of this post):
First, make the crêpes: Take 6 large, organic eggs...
And break them into a green bowl.
Beat the eggs thoroughly with a wire whisk. Then whisk in a pinch of salt and 1/4 cup milk. (I used half-n-half, 'cuz I'm not watching my diet.)
Now heat a buttered (or vegetable-sprayed) 6-inch diameter skillet over medium heat.
Then tip a scant 1/4 cup of the egg mixture into the skillet, swirl the pan so the egg coats the bottom, and let it sit until done -- 30 seconds to 1 minute. You do not need to flip the crêpe over.
Invert the pan, and knock the eggy disk onto a cooling rack. You can overlap or even stack the crêpes without fear of sticking.
Note. You can certainly prepare your crêpes ahead of time. When cool, seal them in a plastic zip-lock bag, and refrigerate for up to 24 hours. For longer storage, freeze the crêpes.
To make the filling, put 1 cup ricotta cheese into a purple bowl.
Add 1 cup shredded mozzarella, and stir with a spatula to combine.
Then add some herbs! I added 2 tablespoons fresh, minced parsley...
And 1 tablespoon dried Italian Seasoning. Italian seasoning contains basil, oregano, and other herbs you'd expect. It has a terrific perfume.
For a little "zing," you'll definitely want to add a couple of minced garlic cloves. So don't omit them.
Now put about 2 tablespoons of the cheese mixture along one edge of the crêpe...
And roll it up!
Fill and roll the remaining crêpes, and place them in a greased (or vegetable-sprayed) 9x12 baking dish.
Top the crêpes with a little tomato sauce -- 1 to 1 1/2 cups. You can use your own, homemade sauce, or your favorite supermarket variety. Marinara is always nice.
Finish with a handful of shredded mozzarella.
Bake at 350°F until the cheese melts -- about 30 minutes.
This next step is entirely optional: To crisp the edges of the crêpes, and also to give the cheese some spotty brown coloring, stick the pan under the broiler for about 3 minutes.
Then open a bottle of your favorite red wine...
And brace yourself for something truly exquisite.
Gorgeous, protein-rich, low-carb crêpes...a garlicky, herby, double-cheese filling...there's nothing about this gluten-free, vegetarian main course that isn't love at first bite. Serve it with a lightly-dressed green salad, and you're good to go!
In the comments field below, let me know if you might try this dish some day. As always, your words are the sunshine of my life.
And to make your life a little easier, here's a photo-less version of this recipe, which you can print with just 1 click:
[amd-zlrecipe-recipe:31]
Enjoy this recipe? Get my email updates.
Leek and Potato Soup (GF)
Rustic Bacon and Leek Tart
My Entrance Hall, Before and After Papering
↧