|
6 |
Eggs @ room temp |
|
1 ½ Cups |
Flour |
|
1 ½ Cups |
Water |
|
¼ tsp |
Salt |
1. Beat until smooth, then let stand ½ hour
2. 3 table spoons of batter makes 1 crepe
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*
*
|
2 lbs |
Potato cheese |
|
8 oz |
Shredded mozzarella cheese |
|
2 |
Eggs |
|
1/3 Cup |
Parmesan cheese |
|
1 tsp |
Salt |
|
1 Tbls |
Parsley flakes |
1. Mix all ingredients together
2. Add evenly to crepes
*
*
*
|
1 quart |
Tomatoes – blended for 5 to 10 seconds |
|
1 large can |
Tomato paste |
|
½ can |
Water |
|
2 lbs |
Italian sausage |
|
Ground |
Pepper |
|
Ground |
Onion |
|
Ground |
Garlic |
|
Ground |
Italian seasoning |
1. Brown sausage and add seasonings
2. Add tomatoes, tomato past, and water
3. Simmer about 10 minutes
4. Add evenly to crepes
5. Bake filled crepes in appropriate baking dish for 30 minutes at 350 degrees