Baked Napoletana Savoury Crepe’s (Veg 🙃)

I ’ve learned a lot this year…🤔I’ve learned that things don’t always turn out the way you planned, or the way you think they should!!! And I’ve learned that there are things that go wrong and don’t always get fixed or put back together the way they were before… I’ve learned that you can get through bad times and keep looking for better ones, as long as you have people who love you and believe in you and make you see the lighter side of life !

Here’s to my ‘Perfect Duet’ : my friends and family ..without whom I would have been a lost ‘drone’ this year … ♥️

*Note to myself : Always love your friends and family from your heart … not from your mood or need … 😍♥️…

I hope this recipe finds its way to your Xmas table … it is layers of delight as and when you cut it..or what else would you call layered savoury crepes with ricotta cheese and mozzarella topped with a spicy tomato sauce and baked??? Mmmmm beautiful.. it will make you feel so proud ..take my word for it 😀

Happy Baking ♥️ !!!

Savoury Crepe’s

Eggs – 2

Milk – 1 cup

Flour – 1 cup

Salt – 1/4 tsp

Unsalted melted butter – 2 tbsp

Flavourless oil for greasing the pan

Method :

Mix all the ingredients together to make a smooth batter .

Ideally rest the batter for 30 mins.

Grease a 6-8 inch flat pan and add 1/4 cup batter and tilt the pan in a circular motion. Flip it over after 20 seconds. Keep aside. You should get 8-10 Crepe’s depending on the Pan size.

Napoletana Sauce

3 tablespoons olive oil

1 onion, peeled and finely sliced

6 cloves of garlic, peeled and crushed

Salt and freshly ground black pepper to taste

1 Kg fresh tomatoes blanched, peeled and chopped

3 tablespoons torn fresh basil leaves

Pinch of sugar

1 tsp of mixed Italian Seasoning

1/2 tsp cayenne pepper

Put the olive oil in a wide saucepan, add the finely sliced onion and the crushed garlic, season with the salt and the freshly ground black pepper, then cover and cook on a low heat until the onions are completely soft. Add the chopped tomatoes and half of the torn basil leaves. Uncover and cook for about 10 minutes until the tomatoes are soft and the sauce has thickened and reduced. Add the remaining torn basil leaves and season to taste with the salt, black pepper, cayenne pepper and a pinch of sugar. Add a teaspoon of mixed Italian seasoning.

Cheese Mix :

300g fresh mozzarella, grated

100g cream cheese/ ricotta cheese

1/2 cup Parmesan cheese, finely grated to sprinkle on top

In a bowl, mix together the grated fresh mozzarella and the cream cheese/ricotta to make a spreadable paste. Add milk to get the desired consistency.

Preheat the oven to 175C.

Assembling :

To assemble the dish, place a crepe on the bottom of a 10 inch square or round ovenproof dish, spread it with a thin layer of the cheese mixture, then top with another crepe, and continue assembling, alternating between the cheese mixture and the Crepe’s until you use up all the Crepe’s. Finish with a top layer of the last Crepe (not the cheese mixture).

Pour the reduced tomato sauce over the top, sprinkle with the finely grated Parmesan.

Place in the oven (it can also be stored in the fridge overnight or frozen at this stage).

Bake for 30-40 minutes until the sauce is bubbling around the edges and the centre feels hot when a skewer is inserted.

Take out of the oven, cut into wedges and serve warm.

Add a pinch of love ♥️:

You can also layer the crepes with a minced meat/spinach/minced mushroom filling along with the cheese mixture ! It’s a great replacement of a lasagna ! And if you are rushed for time you can substitute the sauce with your favourite store bought pizza/ pasta sauce .. add some spicy sauce too to get the right blend of flavour ( 1 1/2 cups blended sauces ) ! Oh and garnish with some fresh basil leaves/ parsley before serving !


Sareeka ♥️