Zutaten für Cannelloni Crepes
- Flour
- Milk
- Vegetable Oil
- Salt
- Eggs
- Cream Cheese
- Cottage Cheese
- Green Onions
- Butter
- Spaghetti Sauce
- Parmesan Cheese
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Zubereitung von Cannelloni Crepes
- **Make the Crepes:** In a large bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, 1 tablespoon melted butter, and a pinch of salt until smooth and lump-free.
- Heat a lightly oiled 8-inch nonstick skillet or griddle over medium-low heat.
- Pour 1/4 cup of batter onto the hot skillet, tilting to spread into a thin 5-inch circle.
- Cook for 1-2 minutes per side, or until lightly golden and set. Do not brown.
- Stack cooked crepes on a plate or baking sheet lined with parchment paper.
- **Prepare the Filling:** In a medium bowl, combine 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 large egg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- **Assemble and Bake:** Spread a thin layer of the ricotta mixture onto each crepe. Roll up tightly and place seam-down in a greased 9x13 inch baking dish.
- Pour one (24-ounce) jar of your favorite spaghetti sauce over the crepes.
- Sprinkle generously with additional Parmesan cheese.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
40g
Fat
98g
Carbs
13g
