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Preparation Time: 1 hour 10 minutes
Cooking time: 40 minutes
Serves: 6
If served as six portions, provides 480 cals, 33g fat (of which 11g saturates), 17g sugar and 1.1g salt per portion.
Ingredients
For the crepe noodles:
- 1½ cups all-purpose flour
- 1 cup whole milk
- 3 large eggs
- ½ tsp salt
For the filling:
- 1½lbs ricotta cheese
- ¼ cup grated Romano cheese
- 1 large egg
- 1 tbsp minced fresh parsley or 1 tsp dried parsley flakes
- 1 jar (26oz) meatless spaghetti sauce
- Grated Romano cheese, optional
Method
1. Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8 inch skillet; pour about 2 tbsp batter into centre of skillet. Spread into a 5 inch circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside.
2. For the filling, combine cheeses, egg and parsley. Spoon 3 - 4 tbsp down the centre of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13in x 9in baking dish. Place crepes seam side down, over sauce; pour remaining sauce over top.
3. Cover and bake at 180°C/Fan 160°C/Gas Mark 4 for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
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