The Neapolitan crepes they are crepes with a fairly light filling inside because most of the ingredients are used to prepare the sauce which completes them. A single dish yummy perfect for Sunday!
Ingrediants
- 4 eggs
- 100 g of flour
- 2 dl of milk
- 60 g of grated Parmesan cheese
- 200 g of buffalo ricotta
- 200 g of buffalo mozzarella
- 2 violet eggplants
- 200 g of tomato puree
- 20 black olives from Gaeta
- 1 clove of garlic
- 1 bunch of parsley
- extra virgin olive oil
- black pepper
- salt
The base for preparing the Neapolitan crepes is very similar to that used for the crepes, the only difference is that the Grana Padano is already present in the mixture to prepare them, thus acquiring a less neutral flavor. The crepes has a inside light filling while above it is complemented by a sauce based on passed, eggplant, capers And olives from Gaeta.
It is a perfect recipe for the Sunday lunches with the family. As well as another Neapolitan recipe, the Amalfi Cannelloni which, unlike the Neapolitan crepes, vegetarian recipe, contain meat. Another recipe from the Campania region is that of cannelloni of crepes with ricotta, spinach and meat sauce.
In case you want and need to avoid eggs you can prepare the batter following the recipe for crepes without eggs.
Other tasty recipes: Crepes with asparagus, Cannelloni of crepes with Bolognese sauce, Cannelloni of eggplant with sausage ragout
How to prepare: Neapolitan crepes
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
45 min
- Portions
-
4
How to prepare: Neapolitan crepes
To prepare the Neapolitan crepes, start with the batter. Break the eggs into a bowl and beat them with a fork. Add the flour, a pinch of salt, half the Parmesan, a sprinkle of pepper and the milk and mix the ingredients with a whisk.
Grease a pan with a diameter of 16 centimeters with a tablespoon of oil, heat it over a high flame, pour a ladle of batter, distribute it on the bottom and cook the crepes for about a minute on each side. As they are ready, transfer them to a plate and continue. Work the ricotta with the remaining Parmesan, a handful of chopped parsley leaves, a pinch of salt.
Spread the mixture obtained on the crepes. Roll them up into a cannelloni and place them in a lightly oiled baking dish.
Peel the garlic clove, leave it to brown in a non-stick pan, remove it, add the washed, peeled and diced aubergines and a pinch of salt and cook covered for 5 minutes. Add the pitted olives, the tomato, a pinch of salt and continue cooking over low heat for 10 minutes.
Pour the sauce over the crepes and put them in a preheated oven at 180 ° for 20 minutes. Sprinkle them with the diced mozzarella, heat it in the oven for 5 minutes. Serve the Neapolitan-style crepes hot!
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