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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 350 degrees. | 2. Grease a 13 X 9 X 2 dish with cooking spray. | 3. To make the crepes: In a bowl whisk together 1 cup water, 1 cup flour, 2 eggs and 1/8 teaspoon salt until very well blended (the batter will be thin, add in a bit more water if the batter is too thick). | 4. Brush a skillet with olive oil over medium heat. You can use the cooking spray for this to cut down on the calories, just make sure to use enough or the crepes will stick. | 5. Ladle about 2-3 tablespoons of batter into the pan tilting the pan so that the batter coats the bottom. | 6. Cook the crepe until the bottom is set (about 1 minute, but DO NOT brown, this should take about 1 minute). | 7. Loosen the edges with a knife, turn the crepe and cook until second side is set (do not brown, this should take about 3 minutes). | 8. Repeat with remaining batter, brushing or spraying with more oil as necessary. | 9. Mix all filling ingredients in a large bowl. | 10. Spread about 2 cups of pasta sauce in the bottom of the baking dish. | 11. Spoon about 4 - 6 tablespoons of filling down the center of each crepe and roll into a tubular shape. | 12. Arrange rolled crepes seam side down in the baking dish. | 13. Pour the rest of the sauce over the top of the crepes. | 14. Sprinkle 4 cups of mozzarella cheese over the top (at this point you can cover and refrigerate up to 24 hours before baking). | 15. Bake for about 30 minutes or until hot in the center. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	2			143.0	0.72	12.56	9.51
salt	1/8	teaspoon		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
neufchatel cheese	8	ounces	softened	573.804	8.1421	20.7522	51.665
parmesan asiago romano cheese	1	cup	grated blend	605.2	0.0	134.64	3.4
mozzarella cheese	2	cups	grated	-	-	-	-
garlic clove	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
egg	2			143.0	0.72	12.56	9.51
flat leaf italian parsley	4	tablespoons	chopped	605.2	0.0	134.64	3.4
basil	3	tablespoons	chopped	1.8285	0.2107	0.2504	0.0509
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
oregano	1	teaspoon	chopped ground	2.65	0.6892	0.09	0.0428
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
chive	1	teaspoon	chopped	0.3	0.0435	0.0327	0.0073
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
newman own tomato basil pasta sauce	24	ounces		605.2	0.0	134.64	3.4
olive oil cooking spray			flavored	605.2	0.0	134.64	3.4
mozzarella cheese	2	cups	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.