A few months ago, Kyle and I took a cooking class at Central Market all about crepes. As a Christmas gift, Kyle gave me a Cuisinart crepe pan – and the time had come to make some crepes! They were easy, fun, and delicious.
- 2 cups flour
- 2 tablespoons sugar
- pinch salt
- 4 eggs
- 1 and 1/3 cups milk
- 1 and 1/2 cups sparkling water
- 4 tablespoons butter (for cooking)
Combine flour, sugar, and salt. Add the eggs and milk. Whisk until combined. Add sparking water and whisk again. Cover and let sit for 1 hour. Heat a small non-stick pan (8 or 10″). Coat with a small bit of butter. Pour 1/3 cup of batter into pan, and swirl to coat (might only be 1/4 cup depending on pan size). Cook for about 1 minute, flip, and cook for 1 more minute. Stack between parchment paper. Makes about 15 – 10″ crepes. Allow crepes to cool and freeze if you are not going to immediately use.
- 8oz fresh ricotta cheese
- 1 egg
- 1/4 lb fresh mozzarella, grated
- 1/3 cup Parmesan cheese, grated
- 1/4 cup parsley, minced
- 1/2 teaspoon lemon zest
- 2 cups marinara sauce
- extra Parmesan cheese, grated
- about 8 crepes (use recipe above)
Drain ricotta, overnight if possible. Combine ricotta, eggs, parsley, and lemon zest. Season with salt and pepper. Spread some of the marinara sauce onto a glass baking dish. Spread a few tablespoons of the ricotta mixture into each crepe, roll, and place seam side down in dish. Spoon additional marinara sauce over all crepes. Sprinkle with additional Parmesan cheese. Cover pan with foil and bake at 375° for 20 minutes. Remove foil and bake an additional 20 minutes or until bubbly.
- Take cooked crepes, one at a time, and place back in hot non-stick pan
- Spread 1+ tablespoons of Nutella in center of each crepe
- Fold in half once, then in half again. Enjoy!
These are fun to make and so good! I look forward to trying new fillings soon.