|All purpose flour||1 Cup (16 tbs)|
|Whole milk||1 1⁄2 Cup (24 tbs)|
|Olive oil||1 Teaspoon|
|Ricotta cheese||15 Ounce|
|Parmigiano reggiano||1⁄4 Cup (4 tbs)|
|Italian parsley||1 Cup (16 tbs)|
|Fresh mozzarella||1 Cup (16 tbs)|
|Marinara sauce||2 Cup (32 tbs)|
1. Preheat oven at 350 degrees.
2. For making crepes - In a mixing bowl, combine egg, flour, salt, pepper, nutmeg and olive oil, and mix thoroughly.
3. Gradually whisk in 1 1/2 cups of the milk to make a smooth batter.
4. Set aside for one hour to set up.
5. Heat a crepe pan coated with olive oil.
6. Measure 1/4 cup of batter and coat the crepe pan with the batter, tilt the pan so the batter goes out to the edges.
7. When the crepe is lightly browned, turn over and cook on the other.
8. For filling crepes- Mix all the filling ingredients in a bowl.
9. Spoon in the filling in the middle of the crepe.
10. Roll the two sides to the middle with seam in the centre.
11. In a casserole dish, place these crepes. Top with marinara sauce, grated cheese and crumbled mozzarella.
13. Serve it hot with a bowl of Italian salad.