2 cups whole milk
1 1/2 cups flour
Nonstick vegetable spray
2 cups ricotta cheese
2 egg yolks
1/2 cup grated Pecorino Romano cheese
1 cup finely diced fresh mozzarella cheese
1 teaspoon salt
1/2 teaspoon white pepper
4 cups prepared marinara sauce
12 (1-inch-thick) slices mozzarella cheese
(approximately 3-inches long by 1-inch wide)
Prepare crepe batter: In a medium bowl, whisk together eggs and
milk. When well combined, whisk in flour until smooth. Set aside to
rest for at least one hour.
Heat a 6-inch, nonstick skillet over medium-high heat. Lightly spray
pan and return to heat. Pour a scant 1/4 cup of batter into the pan,
swirling to cover the bottom evenly.
Cook for about 30 seconds or until it is just set
and the bottom is lightly browned. Turn the crepe over carefully
with spatula. Cook for an additional 15 seconds or until set. Remove
from pan and place on a piece of waxed paper.
Continue cooking and stacking, placing a square
of waxed paper in between each crepe, until all batter has been
cooked. You may end up with 14 crepes, two are allowed for breakage.
Prepare filling: Using a wooden spoon, combine ricotta, egg yolks,
diced mozzarella, Pecorino Romano cheese, salt and pepper until
Lay crepes out in a single layer. Place a heaping tablespoonful of
the ricotta mixture in the center at the top of the crepe, spreading
out to the edges. Fold the ricotta-covered portion over onto the
crepe. Fold the edges in and roll into a firm packet.
Spread marinara sauce over the bottom of a 13 x 9 x 2-inch baking
pan. Lay rolled crepes on top of the sauce. Put a slice of
mozzarella on top of each rolled crepe. Bake in a preheated 375
degree F oven until filling is hot and cheese has melted, about 20
minutes. Serve, allowing 2 pieces per person.
Makes 6 servings.
Nutrition Information (per serving): Calories: 688 From fat: 332
Percentages of daily value based on 2,000-calorie diet
Total Fat 37g 57% Saturated Fat 19g 97% Cholesterol 245mg 82% Sodium
1988mg 83% Carbohydrate
Source: Rao's Restaurant,
New York City