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Crespelle With Six Cheeses




Source of Recipe


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List of Ingredients




20 crepes
3 ounces spinach-cheese mixture for each crepe
3 cups tomato sauce
2 cups béchamel
2 cups parmesan cheese for topping
2 tablespoons basil oil

Cheese Mixture:

4 eggs
1 cup chopped spinach
1 cup mozzarella
1 cup provolone
1 cup Ricotta
1 cup bel paese
1 cup parmesan
1 cup pecorino romano

Crespelle:

10 eggs
4 cups milk
2 cups flour
salt and pepper to taste



Recipe



To Prepare:
Sauté spinach with chopped garlic and olive oil; let cool. Chop spinach and mix together with the cheeses, all of which have been diced. Add 4 eggs, salt and pepper, 3 ounces for each one. Spread cheese mixture on each crepe and then roll into cylinders. Top each rolled crepe with Béchamel, parmesan cheese and tomato sauce. Bake for 8 minutes in a 350°F oven and garnish lightly with basil oil.