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Sausage and Mozzarella Stuffed Crepes
Sausage and Mozzarella Stuffed Crepes
(Crepes Ripiene con Salsiccia e Mozzarella)
 
 
Ingredients:
 
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
 
Directions:
 
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 350F 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!
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