Six Cheese Spinach Crespelles with Tomato Alfredo Sauce and Smoked Sausages
Thursday, September 16, 2010
This delicious recipe is from my sister-in-law Mika. She based it on a dish she'd had at Olive Garden, but I have to say it was better (and cheaper) than any dish I've ever had there! My husband and kids all adored the cheesy blend of Italian flavors.
The ingredients:
CREPES:
3 eggs
1/2 cup milk
1/2 cup water
3 Tbs. butter, melted
3/4 cup all-purpose flour
1/2 tsp. salt
FILLING:
1 package (8-ounces) six Italian cheese blend
1 carton (15-ounces) ricotta cheese
1 package (10-ounces) frozen chopped spinach, defrosted and drained
2 eggs
1/2 cup Parmesan cheese
SAUCE:
1 pound smoked sausage, sliced and cooked until golden
1 jar (15-ounces) Alfredo sauce
1 can (29-ounces) whole tomatoes, undrained
For Crepes: (You can make the crepes early in the day and keep them wrapped in damp paper towel until assembly) Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30-seconds more. Refrigerate batter for 1 hour (we usually skip this step). To cook, heat omelet, crepe, or regular frying pan on medium-high heat just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. (NOTE: We made them slightly thicker than normal crepes to make them a little heartier) If crepe has holes, add a drop or two of batter to patch. Cook until light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.
For filling: Mix cheese blend, ricotta cheese, spinach, eggs, and Parmesan cheese. Stir well and set aside.
For sauce: Place the whole undrained can of whole tomatoes into the blender and mix until smooth. Add Alfredo sauce and blend until well combined.
To assemble: Stuff each crepe with filling and roll up and place in large greased baking dish.
Cover with tomato-Alfredo sauce.
Bake at 350° for 35 minutes. While crespelles are cooking, slice and cook sausage.
Place sausage slices over the top of the crespelles and serve immediately.
Enjoy!
8 comments:
Holy Hannah, this looks Good. mmmm Fay!
I never actually got a chance to eat it at Olive Garden. I just saw the pictures and description and it made my mouth water. So to satisfy the craving I figured it out. Thanks for posting it and taking pictures of all the steps.
This sounds so good. Hopefully, my appetite will return so I can try it!
HI lara! This looks so delicious. I want to try it. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
I am trying this! Delicious!
Oh Lara.....this looks absolutely heavenly! I love everything about it and definitely have to bookmark this for sure. I've been trying to get around to making my own ricotta and this would be a perfect way to use it!
Thanks:)
looks amazing!
Looks good love your blog. Everything looks so yummy
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