Crepes
1 cup milk
1 cup flour
3 eggs
pinch of salt
1 teaspoon olive oilPut milk in a mixing bowl. Whisk in flour until blended. Mix in eggs and salt until well blended. Add olive oil and mix well.
Place 1-2 tablespoons of butter in a small (7-8") non-stick skillet (a regular skillet can work too, but non-stick is a lot better).
When butter is melted and hot, place about two tablespoons of the batter (create a measure that equals this, such as half of a ladle, a third of a juice glass so you don't have to measure each time).
As soon as you place the batter in the pan, tilt the pan in a circular motion to get the batter to spread across the entire surface. Let it solidify, the edges may become a little golden. Using a spatula, gently slide it under the crepe and flip it over. (I now lift the edge with the spatula, then grab it with my fingertips and turn it over!) Each one should take about 2-3 minutes. It's pretty fast.
You can spread them out on a kitchen towel when done, or stack them, that's fine. Makes about 18-20 crepes.
Crepes Lasagna
(for 6 people)1 recipe crepes
1 recipe Bolognese-style sauce (skip the next page)
1 recipe bechamel sauce (skip the next page)
1/2 lb. mozzarella, cut into 1" pieces
1/2 cup grated cheese (Parmigiano or Romano)
1 lb. ricotta (15 oz. container is fine)Butter a large, shallow roasting pan. Mix the ricotta with 2 or 3 tablespoons of the bechamel to make it creamier. Smear a spoonful of bechamel on the bottom of the pan. Place a single layer of crepes. Spread a layer of Bolognese sauce. Dot the surface with spoonfuls of ricotta. Sprinkle with mozzarella and grated cheese. Spread a layer of bechamel.
Continue layering in this manner until all of the crepes are used -- about three layers depending on the size of your pan. Finish with a layer of crepes, drizzle bechamel, dot with Bolognese sauce and sprinkle grated cheese on top.
Bake in a 350 preheated oven for thirty minutes. Let stand for at least ten minutes before cutting into squares and serving.
