Monday, March 5, 2012

Dinner Tonight--Egg Crepes

Are you tired of cooking the same old thing? Are you looking for something different? Just a few simple ingredients can create a delicious meal, and these crepe-like eggs rolled around a cheesy filling make a perfect Lenten supper. This dish is very low in carbohydrates and gluten free. Next time you are wondering what to cook, why not give this dish a try?



Baked Egg Crepes
Inspired by a recipe by Giada De Laurentis
Makes 6  8-inch crepes
Serves 2


3 large eggs
1/4 cup milk
Salt and pepper
1 1/2 cups whole milk ricotta
2 Tablespoons grated Parmesan or Pecorino cheese
Unsalted butter for frying pan, baking dish and for dotting crepes, about 3 Tablespoons
1/2 cup marinara sauce

Beat the eggs, milk and salt and pepper in  a bowl.  Heat an 8" nonstick skillet over medium-low heat, and brush skillet with butter.

Pour about 3 Tablespoons of the egg mixture into the pan, quickly swirling to coat the bottom. Cook until the egg crepe is set, about 1 minute.  Turn crepe with small spatula or your fingers, and continue to cook for about 30 seconds.  Slide cooked crepe onto plate. Continue making and stacking crepes one at a time until the egg mixture is used, adding butter to pan as necessary.

Preheat oven to 400 degrees.  Butter a baking dish large enough to hold all of the crepes without them being squashed together. Mix grated cheese and salt and pepper to taste into ricotta.  Arrange 1 egg crepe on work surface. Place 1/4 cup ricotta mixture in the center of the crepe. Roll up the crepe and place, seam side down, in baking dish.  Repeat with the remaining crepes and cheese. Dot surface with butter and cover with foil. Bake for about 15 minutes until heated through.

Before serving, remove foil, and spoon some marinara sauce over crepes.  Sprinkle with additional grated cheese if you like.  Serve with a green salad and crusty bread.

18 comments:

  1. Michele, what a fabulous idea! I love crepes, but I've never thought of doing egg ones. Thank you for sharing...my stomach is grumbling and my mind is inspired. I hope you are having a blessed start to your week, my friend!

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    1. These egg crepes are easy and filling. Hope you give them a try.

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  2. This is a wonderfully simple and tasty looking meal. I love crepes but forget to make them! Your recipe combines some of my favorite tastes. Bravo!

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    1. Thanks, Teresa. These crepes are really versatile--almost any filling would work.

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  3. Oh, these look delish!!!! Perfect for Lent...or anytime :)

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  4. I'm always looking for something different to try. Sounds great!

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  5. What a brilliant take on crepes! These look wonderful, Michele. Lovely idea to top them with different flavorings, too. Thanks for sharing. You have a great blog and I'm glad to have found you!

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  6. I usually love Giada's recipes, and these sound delicious as well.

    glad to see you keep experimenting in your kitchen :)

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    1. Thanks, Monica. I'm glad I keep experimenting, too.

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  7. Wow, Michele--such blogging serendipity! I just posted about savory crepes! (stuffed with oyster mushrooms. I haven't made crepes in ever-so-long)
    yours look and sound delicious---Ricotta in the batter, and no flour-terrific. I'll have to try these soon. many thanks!

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    1. I love when that happens. Your mushroom crepes sound delicious.

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  8. This is a perfect Lenten dinner. I must admit, on Fridays we often resort to pizza!! This is a great thing to add into the mix :)

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    1. Believe me, there is nothing wrong with pizza.But eggs are so versatile, and they are nice for a change. Thanks for stopping by.

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  9. Between you and Nancy I believe crepes of some sort are in my near future. I've never seen a combination like yours and am quite intrigued.

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