MAKE A DOZEN EGG-CREPES, fill them with mozzarella and ricotta, top them with perfectly-seasoned tomato sauce, and what do you get? Why, something you can easily make for dinner tonight. When I made this gluten-free dish for my partner, he said “Oh… this is heaven!” Of course it’s all the more heavenly when you use homemade mozzarella and ricotta. But store-bought cheese will do in a pinch. Here’s the recipe:
Ingredients for about 12 crepes
6 fresh, local eggs
1/4 cup milk
3 Tbs butter, melted
1 cup ricotta (homemade version here)
1 cup mozzarella (homemade version here)
Fresh (or frozen) Herbs: 2 Tbs of one or all of the following: parsley, basil, chives
1 cup well-seasoned tomato sauce, either homemade or store-bought
Special Equipment: a non-stick skillet, 6-inches diameter on the bottom; an 11-inch by 8-inch rectangular or oval casserole dish
1. Making the crepes – Beat 6 together eggs with the 1/4 cup of milk; heat the frying pan until drops of water dance on the surface, then add just enough melted butter to film the pan. Pour a scant 1/4 cup (or less) of egg batter into the pan, and swirl to coat the pan’s bottom. Fry for about one minute, or until set (there’s no need to flip the crepe over). Transfer to a wire rack. Crepes can be stacked when cool.
2. Making the cheese filling – In a medium bowl, blend one cup of ricotta and 3/4 cup mozzarella. Then stir in your herbs.
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