Baked Cheese Crepes Recipes

BAKED CHEESE CREPES

Steps:

• Whisk the eggs, milk, salt, and pepper in a medium bowl. Heat a 6-inch nonstick skillet over medium-low heat. Brush the skillet with some butter. Working quickly, pour 3 tablespoons of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 10 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
• Preheat the oven to 400 degrees F.
• Butter a 13 by 9 by 2-inch baking dish. Arrange 1 egg crepe on a work surface. Place some of the fontina and mozzarella cheese in the center of the egg crepe, then sprinkle with some basil. Roll up the crepe. Place the filled crepe in the prepared baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. Spoon the marinara sauce over the crepes. Sprinkle with the Parmesan and dot with 2 tablespoons of butter. Bake until the cheese melts and the top is golden, about 15 minutes.
• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 (32 ounce) cans crushed tomatoes
• 2 dried bay leaves
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
• Yield: 2 quarts
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes

CHEESE BLINTZES II

Steps:

• Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
• Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
• Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

HAM AND CHEESE CREPES

Steps:

• Add flour, milk, eggs, and melted butter to a blender and process until smooth, 1 to 2 minutes. Set batter aside for at least 20 minutes.
• Heat 1 teaspoon butter in a skillet over medium heat. Cook onions, stirring occasionally, until they start to turn golden brown, about 5 minutes. Set aside.
• Coat a crepe pan or nonstick skillet over medium heat with about 1 teaspoon of the melted butter. Ladle about 1/4 cup batter into the pan, swirling the pan to thinly coat the entire bottom. Cook until small brown spots appear on the bottom of the crepe, about 2 minutes.
• Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, buttering the pan as needed and stacking crepes between pieces of parchment or waxed paper.
• Assemble crepes, one at a time, in the still-warm pan; spread some mustard over one half, cover mustard with some ham slices, and top with Gruyere cheese. Fold the other side over the filling, pressing down slightly, and heat briefly just until the cheese starts to melt. Fold crepe in half again. Each finished crepe should end up about 1/4 the size of the original.