Dessert, Italian, Pasta, Pastry
Basic Cannelloni Crepes
Source: Jeff Smith
The Frugal Gourmet Cooks Italian
URL: http://nalbone.us/recipes/
Servings: 5
Yield: 10 Each
Preparation Time: 5 minutes
Start to Finish Time: 6 minutes
These are easy to make and far superior to any frozen variety. Useful for many forms of stuffed pasta, as you will find with just a little imagination. Note that you cook these only on one side, but the top must dry completely.
Ingredients
- 3 eggs
- 1 cup water
- 1 cup all-purpose flour
- 1 pinch salt
- peanut oil
Directions
- Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again.
- Heat a 10-inch nonstick frying pan and lightly oil the pan, using a paper towel. Ladel 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter.
- Cook on one side only until dry on the top, about 1 minute.
- These should be only very lightly browned and not too dry, so the pan should not be too hot. Lightly oil the pan before cooking each crepe.
- Separate the crepes with wax paper until ready to use. The noodle can be refrigerated overnight if you seal them in a plastic bag.
Copyright: The Frugal Gourmet Cooks Italian; 1993
Per Serving (excluding unknown items): 135 Calories; 3g Fat (22.0% calories from fat); 6g Protein; 19g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 71mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.