Recipe courtesy of Gerard Renny
Show: Cooking Live
Save Recipe Print
Total:
2 hr 20 min
Prep:
2 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

For the crepes:
For the filling:
BASIC MARINARA SAUCE

Directions

For the filling:

To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6 to 7-inch skillet over moderately high heat until hot. Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish.

To make the filling, in a bowl combine all of the ingredients, except for the sauce.

To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of marinara sauce into the flameproof baking dish in an even layer. Arrange the crepes, seam side down, in the dish and spoon on enough of the remaining sauce to coat the crepes. (The dish may be assembled several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden.

BASIC MARINARA SAUCE

In a deep skillet set over moderate heat, heat the olive oil until hot. Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes. Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes. Add the red pepper to taste, if desired and simmer for 2 minutes more.

Yield: makes 4 to 6 servings

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Classic Italian Lasagna

Recipe courtesy of Giada De Laurentiis

Stuffed Manicotti with Fresh Marinara Sauce

Recipe courtesy of Lorraine Stevenski

Tomato Bread

Recipe courtesy of Robert M Leuci Jr.

Lasagna With Creamy Pink Sauce

Clams Casino Pizza

Recipe courtesy of Tyler Florence

Baked Rigatoni with Roasted Eggplant and Tomato

Recipe courtesy of Loretta Keller

Fettuccine with Three Cheeses

Recipe courtesy of Daisuke Utagawa

Four Cheese Baked Penne

Recipe courtesy of Ellie Krieger

Traditional Lasagna

Recipe courtesy of John Libonati

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories