- Sausage and Mozzarella Stuffed Crepes
- (Crepes Ripiene con Salsiccia e Mozzarella)
- 14 oz Italian sausage
3 and 1/2 oz cooked ham, cut into 1/2-inch cubes
2 and 1/2 oz grated Parmigiano cheese (about 3/4 cup)
14 oz ricotta cheese
7 oz smoked mozzarella, cut into 1/2-inch cubes
6 eggs, divided
1 medium white onion, finely chopped
1 and 1/2 cups flour
4 tablespoons extra virgin olive oil, divided
1 tsp salt
1 and 3/4 cups whole milk
Canola or sunflower oil, for frying
1/3 cup white wine
Black pepper to taste
- Prepare the Crepes:
Whisk together 4 of the eggs and the flour.
Gradually whisk in 2 tablespoons of the olive oil, salt, and whole milk.
Beat vigorously to make a very smooth batter.
Heat a little canola (or sunflower) oil in a large non-stick frying pan over medium heat.
Once oil is hot, spoon about 1/4 cup of the batter into the pan.
Swirl the pan to spread the batter evenly around the bottom.
Cook for about 1 minute, until edges of crepe are beginning to curl and bottom is golden brown.
Flip and cook on the other side.
Transfer to a plate and repeat with the rest of the batter.
Prepare the Filling:
Heat the remaining 2 tablespoons of olive oil over medium heat in a large non-stick frying pan.
Add the chopped onion and cook until soft, about 5-7 minutes.
Remove the meat from the sausages by squeezing it out of the casing and into the pan.
Chop up with the back of a wooden spoon.
Cook until browned, about 5 minutes.
Pour in the wine and let reduce for 2-3 minutes.
Remove the pan from the heat and spread the meat on a large baking sheet or plate to let cool.
Transfer to a bowl and stir in the remaining 2 eggs, ricotta cheese, cubed ham, grated Parmigiano cheese, and cubed mozzarella cheese.
Season to taste with black pepper.
Preheat the oven to 350°F and generously butter a 9 by 13-inch baking dish.
Spoon about 1/3 cup of filling into each crepe.
Roll up and cut in half.
Fold the non-cut side of the crepe loosely over the bottom.
Place the crepe halves snuggly in the pan with the cut-side facing up.
Bake for 20-25 minutes, until golden brown and crisp on top. Serve warm. Serves 6-10.
- That's it!
- Free Newsletter!
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy