Batter:
- 7 Eggs Beaten
- 1 ½ Cup Water
- almost 2 Cups flour
- dash of salt
- Beat eggs and water until thoroughly mixed (grandma used the old-fashioned hand mixer)
- Add flour with mixing
- Add a dash of salt, make sure that there are no lumps in the batter
Note: if the batter is too soupy add more flour, water if it is too thick - Heat griddle, you generally need low heat around a level 2-4 on our stove depending on how fast the crepes cook
- Ladle the crepe onto the griddle, and flip as soon as possible, we aren’t trying to cook the crepes just lightly brown so flip as fast as possible, as they finish you can stack them
Ricotta Filling:
- 3 beaten eggs to every 3 lb. Ricotta
- 3 lb. Lamagna Ricotta cheese drained
- 1 tsp. salt
- ⅓ Cup Italian cheese (pecorino romano)
- 1 tsp. Sugar (I don’t use)
- chopped parsley so that it is mixed through the filling evenly
- sprinkle with cinammon (approx ¼ tsp. to ⅛ tsp.) (I don’t use)
- Drain Ricotta
- mix all ingredients together with ricotta
- fill crepes to desired size, roll and place on a lightly greased cookie sheet
- place in freezer until hard and then you can move them to a plastic bag until you are ready to eat them!
- place them in a pan (frozen) and cover with sauce
- cook until sauce is bubbling. 350 degrees approximately 30 minutes