Layered Crepes
Tidbits.. I used my usual crepe recipe which makes about a total of 10-12 crepes depending on the size. I used an 8 inch crepe pan.
Ingredients
- Crepes
- Flour - 3/4 cup
- Milk - 1 1/2 cups
- Eggs - 2
- Salt - 1/2 tsp
- Melted butter - 2 T
- Filling
- Tomatoe Sauce - 2/3 cup Italian Plum Tomatoes, 3 Tbl. olive oil, 1 garlic clove chopped, 1 1/2 tsp. parsley
- Prosciutto - 1/2 cup shredded
- Parmesan cheese - 1/4 cup grated
- Mozzarella - 1/2 cup cubed
- Butter - 1/2 T
Instructions
- To make crepes put flour and salt in a bowl. Drizzle milk very gradually into the mixture. Stirring vigorously
- Add slightly beaten eggs into flour mix. Add melted butter. Make crepes for 8 layers.
- In another skillet make the tomato sauce. Put the olive oil and garlic over medium heat until garlic becomes pale gold then stir in the parsley briefly then add the tomatoes with their juice. Lightly salt, stir thoroughly and gently simmer for 6-8 minutes. If there is too much liquid, turn up the heat briefly to reduce.
- Butter a round baking dish. Start with one crepe, very lightly coat with some of the tomatoe sauce, (you will be doing this 8 times. Sprinkle grated cheese, prosciutto, parmesan and mozzarella then cover with another crepe. Continue until you use the all of the crepes and filling. Put a small bit of sauce on top crepe and sprinkle with parmesan.
- In a pre-heated 400˚F oven bake for 15 minutes. Transfer to a serving platter . Do not turn the pan over but loosen with a spatula and slide the "tortino" out of the pan.
