Makes about 40 crepes
- 12 eggs, beaten
- 1 1/2 cups white flour
- 1/2 cup whole wheat flour
- 8 tablespoons olive oil
- 2 cups milk
- dash of salt
- In a large bowl, beat together the eggs, milk, olive oil and salt. Sift the flour into the egg mixture and stir it all together.
- Heat a small crepe pan and wipe it with butter. Drop a ladleful of batter into the pan and swish it around and let cook until the edges start to curl a bit; flip it over and brown the other side briefly.
- Repeat until all the batter is gone.
For the filling:
- About 3 pounds of good ricotta
- 1 pound of homemade mozzarella, cubed or grated
- A big handful of both Parmesan and Romano cheeses, grated
- Dash of salt and a grating of black pepper and nutmeg
- About 1/4 cup of freshly chopped flat leaf parsley
- If you want to use spinach, clean and steam a pound or so of fresh spinach. When cool, give it a good squeeze to get as much water out as possible; chop and add to the filling.
- Layer a large baking pan with homemade tomato sauce.
- Take one crepe and lay it on a plate. Put a big tablespoon of filling near the edge and roll it up.
- Place the crepes in a single layer in the baking pan (you'll need a few pans if you're making the full amount). Cover with a light layer of sauce and a generous grinding of both Parmesan and Romano cheeses.
- Cover with foil and bake in preheated 350-degree oven for about 20 minutes; remove the foil and let bake another 10 minutes or so until bubbly.
These light crepes will melt in your mouth and you and your guests will find yourselves going back for more, which is why an extra pan for the freezer doesn't always work out.