Crepes are stuffed with ricotta cheese and fresh mint, then baked in a savoury sauce in this vegetarian meal that the whole family will enjoy!
1 person made this
9 eggs, at room temperature
275g plain flour
1 tablespoon butter, softened, or as needed
1.25kg ricotta cheese
1 bunch fresh mint, finely chopped
2 teaspoons salt
freshly ground black pepper
2 large jars pasta sauce, or more to taste
Method Prep:30min › Cook:1hr › Extra time:30min › Ready in:2hr
Combine 9 eggs, water and plain flour in a large bowl. Blend with an electric mixer until crepe batter is completely smooth. Let batter rest for 30 minutes.
Heat an non-stick pan over medium-high heat; brush with some butter. Pour 2 1/2 tablespoons of the crepe batter into the pan, swirling to coat the bottom. Cook until the top is dry to the touch and bottom is still pale, about 30 seconds. Transfer crepe to a plate. Repeat with remaining crepe batter.
Whisk 3 eggs in a large bowl. Stir in ricotta cheese. Fold in chopped mint, salt and pepper until well combined.
Preheat oven to 180 C / Gas 4.
Place a few tablespoons of the ricotta mixture on one end of a crepe. Roll over once and pull the other end up over the top. Repeat with remaining ricotta mixture and crepes.
Cover the bottom of a large baking dish with some pasta sauce. Arrange filled crepes on top. Cover filled crepes with a little more sauce. Cover baking dish with foil.
Bake in the preheated oven until sauce is bubbly, about 55 minutes.
If you decide to make the crepes ahead of time, put greaseproof paper between each crepe when you stack them.