Ingredients Crepes:

6 large eggs

1 ½ cups all purpose flour

⅛ tsp salt

2 TBSP’s vegetable oil (for the pan)

1 ½ cups water


Whisk eggs and 1 ½ cups of water. Gradually add flour and salt. Whisk until smooth and refrigerate 30 minutes. 



2 eggs

2 pounds ricotta cheese

2 cups shredded mozzarella 

1 tbsp minced Italian parsley 

⅛ ground tsp nutmeg

salt and pepper 

2 cups Parmesan cheese


Combine all of the ingredients reserving ½ cup Parmesan cheese for later. Cover and refrigerate for 30 minutes.  

Make Crepes: (makes 16)

Heat ½ tsp veg oil in a nonstick pan over medium heat. Add 3 TBSP batter lifting and swirling pan to spread batter. Cook for 30 seconds. Carefully flip and continue cooking for another 30 seconds. Transfer to cool. 


Preheat oven to 375

Spread 3 to 4 TBSP’s of filling down the center of the crepe, roll up and place the seam side down in a baking dish. Cover with sauce-Recipe in our highlights, bake for 30 min. Take out and add remaining parm cheese and bake for another 10 min. 

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