4 1/2 cups (18 oz.) mozzarella cheese (leave enough to top the spaghetti sacue)
3/4 cup parmesan cheese
2 tsp dried whole oregano
4 oz cream cheese with chives & onions
15 oz ricotta cheese
3/4 tsp pepper
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Let's Make It
In a blender beat eggs SLIGHTLY. Add rest of ingredients. Beat until smooth. Refrigerate batter for 2 hours.
Use a 7-9" saute pan (non stick). Grease pan slightly. Use about 3 Tbsp. of batter or so to cover the bottom of the pan. When the side up no longer looks wet then flip over. It will look like a very thin small pancake.
Once crepes are finished, stuff the crepes with the filling and roll. Then pour a little bit of spaghetti sauce with or without meat on the bottom to prevent the crepes from sticking. Once the crepes are placed in the dish pour the remaining spaghetti sauce on top with mozzarella cheese.
Bake for 20 minutes at 375 degrees F.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.