Crepes
1 ¼ cups plain flour
3 eggs beaten
1 ½ cups milk
2 tablespoons of oil
pinch of saltBeat all ingredients with mixer or blender – stand 1
hour
Heat snak skillet to medium
Condition pan by rubbing a few drops of oil with paper towel over base
Place a ladle of crepe liquid in skillet rolling around to cover base –
cook one side and turn over
Place crepes on cotton tea towel and cover
Repeat with all crepes
Makes 9-10 crepes
RICOTTA FILLING
1 kilo fresh ricotta
¾ cup grated parmesan cheese
2 eggs beaten
1 tablespoons chopped mint
1 tablespoons chopped parsley
Salt & pepper
Mix all ingredients together in a bowl to make mixture
TOMATO & BASIL SAUCE
2 cloves garlic chopped
1 tablespoon olive oil
1 onion chopped fine
400 gm can tomato pieces
Jar tomato sauce
salt & pepper
freshly chopped basil & parsley
Using the 2.5lt saucepan Fry garlic and onion in oil
Add tomato pieces—fresh basil & parsley
Cook for 5 minutes
Add tomato sauce – salt & pepper
Simmer on low for 25 minutes
TO MAKE CANNELLONI
Spread 3lt base with cooked tomato sauce
Fill each crepe with 2 or 3 tablespoons of ricotta mixture
Fold ends and sides to make cannelloni
Place 6 filled cannelloni with open side down in 3 ltr casserole
Cover with cooked tomato sauce
Sprinkle parmesan cheese over sauce
Cook on top of stove- Lid on- vent open
When sauce boils cook for 5-10 minutes
Serve hot- with mint garnish |