Thursday, October 14, 2010

Baked Cheese Crepes

I call this "South Beach Manicotti!" It is perfect for Phase 1 or anytime after that. You use a flourless egg crepe instead of a pasta noodle, and roll it up like manicotti would be.{Baked Cheese Crepes}
based on this recipe
6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
unsalted butter
8 ounces fontina cheese, cut into 1/2-inch cubes
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup thinly sliced fresh basil leaves
1 cup Marinara Sauce (I like Newman's Own brand)
1/4 cup freshly grated Parmesan

Preheat the oven to 400 degrees F. Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. When egg begins to set, flip crepe to cook other side. Slide onto a plate and repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and top with more basil. Bake until the cheese melts and the top is golden, about 15 minutes.

*You could also grate the fontina and mozzarella cheeses. Just place them in the freezer for a few minutes to harden a little before grating. Sprinkle any remaining cheese over the top of the crepes.

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