Summary

Ingredients

For the sauce: (marinara tomato sauce)

• some olive oil
• 1 small onion (s), chopped
• 2 clove (s) garlic, crushed
• 2 tablespoon parsley
• 1 tablespoon basil
• 1 can tomato (s), peeled
• 1 pinch (s) sugar
• salt
• Pepper from the grinder

For the crepes:

• 120 g flour
• 240 ml water
• 3 egg (s)
• 0.5 teaspoon ½ salt

For the filling:

• 900 g ricotta
• 120 g mozzarella, rated or chopped
• 60 g parmesan, rated
• 1 egg (s)
• 2 teaspoons parsley, chopped
• 1 pinch (s) salt
• Pepper from the grinder
• some parmesan, to sprinkle on

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Instructions

1. For the marinara tomato sauce:
2. Heat some oil in a pan and fry 1 chopped onion and 2 crushed garlic cloves until translucent. Add 3 tablespoons of parsley and basil, 800 g of peeled tomatoes from the can, 1 pinch of sugar, salt and freshly ground pepper. Simmer for about 30 minutes, stirring occasionally.
3. For the crepes:
4. Whisk 120 g flour, 240 ml water, 3 eggs and 1/2 teaspoon salt to form a smooth dough. Bake approx. 6 wafer-thin crêpes from the liquid dough in a hot, lightly greased pan.
5. For the crêpes filling:
6. Mix 900 g ricotta cheese, 112 g grated mozzarella, 60 g grated parmesan, 1 egg, 2 teaspoons of chopped parsley, 1 pinch of salt and pepper from the mill well.
7. Put 2/3 of the tomato sauce in a baking dish. Spread the filling on the crepes and roll up. Place the seam down side by side on the tomato sauce, spread the rest of the sauce over it, sprinkle with grated Parmesan and bake for about 30 minutes at 180 ° C.
8. Tip:
9. Very fast ones can also use ready-made pancakes and good ready-made tomato sauce from the jar, but the original is definitely tastier and better!