medtran49
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1 wedge Stella fontinella cheese
Large ball of fresh mozzarella
Recipe of Fresh Sicilian sauce
Recipe of crepe batter, see below
Fresh basil for garnish
Parm R for garnish
Place pieces of fontinella cheese in 1/4 of crepe.
Fold upper half of crepe toward the bottom. Place pieces of mozzarella on top of the quarter with the fontinella pieces.
Fold the empty half over the cheese, forming a triangle.
Place some sauce in the bottom of a baking dish large enough to hold all the cheese-filled triangles. Top with more sauce. Bake at 375 degrees F for 12-15 minutes.
Alternatively, you can bake in individual serving dishes with 2-3 crepes each.
Top with grated Parm R and some fresh basil if desired.
NOTE: We like to use fontinella as it's a bit sharper tasting, but you can also use fontina.
Crepes
3 eggs
1 cup water
1 cup flour
Good pinch of salt
Vegetable oil for pan
Crack eggs into a medium bowl. Whisk until eggs are well mixed. Add water and salt. Whisk until well mixed. Add flour and whisk until well blended. Heat an 8 inch crepe pan or skillet over medium heat. Add a small amount of oil and using a brush or paper towel spread over pan. Add about 1/4 cup of batter to center of pan and twirl to spread batter evenly. Let crepe cook until top is fairly dry. Loosen crepe edges with a spatula if needed and flip onto wax paper. Fill and bake crepes as above.
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