Ingredients
The following ingredients have 4 Servings
- 1.333 cups flour
- 0.875 cup milk
- 0.75 cup mineral water
- 2 eggs
- butter
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- 1 stick Celery (finely chopped)
- 2 Tbsps olive oil
- 1 Tbsp tomato puree
- 0.375 cup Red wine
- 2 cups canned tomatoes (chopped)
- 2 Tbsps fresh Fresh herbs (parsley, basil, chopped)
- sugar
- 1.75 cups Ricotta cheese
- 2 Tbsps fresh Basil (chopped)
- 0.667 cup fresh Mozzarella (diced)
Instruction
- Mix together the flour, milk and water with a pinch of salt. Stir in the eggs and leave to rest for 15 minutes.
- Heat the butter in a pan and fry 8 crespelle pancakes, one after the other, until golden brown.
- Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
- Fry the shallot, garlic and celery in a pot of hot oil. Stir in the tomato puree, quench with the wine and add the tinned tomatoes. Simmer for around 15 minutes. Add the herbs and season with sugar, salt and ground black pepper.
- Mix together the ricotta and the basil and spread onto the crespelle. Roll up and place side by side in a baking dish. Pour the sauce over the top and sprinkle with the mozzarella. Bake for around 20 minutes until golden brown.