Shelly's Recipe

LAYERED CRESPELLE WITH BOLOGNESE, FRESH MOZZARELLA & BASIL

Category: Main Dishes

1 c milk
3/4 c. all-purpose flour
2 eggs
Couple pinches salt
Butter, for pan

1 1/2 lbs. Bolognese sauce (I used homemade but use what you like)
10 oz. fresh mozzarella, diced
Fresh basil leaves, roughly chopped or ripped

Add the milk, flour, eggs and salt to a blender and process until smooth. Cover and refrigerate for one hour to allow the batter to rest.

Heat a 9 inch crepe pan (or whatever you have) over medium heat. Add a small amount of butter and swirl it around to coat the pan. Pour a scant 1/4 cup of batter into the center of the pan. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and the edges are golden and start to curl. Flip and cook 5-10 seconds longer. Remove to a cutting board. Repeat with remaining batter, adding butter to skillet as needed. When cool, crepes may be stacked with or without waxed paper in between.

Preheat oven to 400F. On a foil lined pan (foil makes clean up oh-so easy) start with a crêpe and top with a thin layer of sauce, some mozzarella, basil & Parmesan. Repeat the process until all the crêpes have been used and finish the top crepe with a very thin layer of sauce, nice small whole basil leaves and dots of fresh mozzarella.

Bake uncovered on the top rack for 15 minutes. Allow to rest for 15-20 minutes before carefully moving to a serving platter using spatulas to help lift and guide the pie. Serve hot or at room temperature. Cut into wedges like a pie.