Italian Sausage Vegetable Crepe
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1. Filling:
Ingredients
- 1 cup Ricotta cheese
- 1 cup frozen chopped spinach
- 2 cups mushroom spaghetti sauce, divided
- 1 lb Italian sausage, crumbled
- 1 cup mixed vegetables
- 2 cups Mozarella cheese
Instructions:
Mix Ricotta cheese and spinach together. Cook sausage; drain grease. Add 1 cup spaghetti sauce. Mix vegetables with the rest of spaghetti sauce. Filling and sprinkle with Mozzarella cheese, then fold together.
2. Crepe Batter:
Ingredients
- 3/4 cup flour
- pinch salt
- 4 Tbsp SACO Cultured Buttermilk Blend
- 1 cup water
- 3 eggs
- 1 egg yolk
- 3 Tbsp butter, melted
Instructions:
Mix all batter ingredients (except cheese) together, oil pan and cook crepes. Set aside until ready to fill.
This Recipe Yields: 12 crepes.
Nutritional Info
| Calories | 325 |
|---|---|
| Calories from Fat | 180 |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Trans Fat | 0g |
| Cholesterol | 122mg |
| Sodium | 461mg |
| Carbohydrates | 17g |
| Fiber | 3g |
| Sugars | 6g |
| Protein | 19g |
| Vitamin A | 65% |
| Vitamin C | 3% |
| Calcium | 26% |
| Iron | 10% |
Product used
Cultured Buttermilk
Bake Your Best with SACO Cultured Buttermilk Blend…Made with Real Sweet Cream, Churned Buttermilk!
- By Administrator, Madison, WI In
