This recipe is easy to prepare, has a great wine sauce, tender mushrooms and perfectly sauteed chicken breasts. A great example of simplicity.
Makes 16 (6-inch) crepes
2 large eggs
2 cups AP flour
2 cups low fat milk
1/4 cup Marsala wine
2 no-sodium chicken bouillon powder
1 teaspoon dried thyme leaves
1 teaspoon dried marjoram
1/2 teaspoon Kosher salt
1/2 teaspoon freshly grated black pepper
1 pound Baby Bellas, minced
16 ounces low fat ricotta
4 ounces Fontina cheese, grated
1/2 cup grated Parmesan or Roman cheese
2 cups half and half
1/4 cup flour
1/4 cup chicken stock
1 tablespoon olive oil
8 ounces button mushrooms, chopped
Salt & pepper to taste
In a mixing bowl with a spout, whisk the eggs, milk, flour, wine, bouillon, thyme, marjoram, salt and pepper until smooth. Let it rest for 30 minutes. The mixture should be the consistency of pancake batter. If it is too thick, add more wine to thin it out.
Using a 1/3 cup measure, spray a non-stick skillet with a release agent and pour the batter into one side of the skillet and twirl round and round until the bottom is covered and the liquid stops moving. Use a spoon to fill in any holes. Flip it over with a spatula and cook for 1 more minute. Slide the crepe off the pan, onto a paper plate, placing a small piece of wax paper between each one. Repeat until all the batter is cooked.
In the same skillet, saute the minced mushrooms until all the liquid has evaporated and the mushrooms are dry. Cool.
Using the same skillet,heat the olive oil and cook the mushrooms. Add the flour to the cooked mushrooms and continue to cook for 1 minute, stirring. Whisk in the half and half and the chicken stock until the mixture thickens and is smooth. Remove to cool.
In a large bowl, add the mushrooms to the ricotta and season with salt & pepper. Using an offset spatula, spread 1 1/2 tablespoons mushroom/cheese mixture onto one crepe.
For the cake: Spray the bottom on the baking pan and spoon 1 tablespoon of sauce onto the bottom. Cover with a crepe that has been spread with the cheese mixture. Spoon a tablespoon of sauce over the cheese and 1 tablespoon of grated Fontina cheese & 1 teaspoon of Parmesan, another crepe, ricotta mixture, sauce & Fontina/Parmesan cheeses. Repeat until you have the amount of layers you desire. There is more than enough filling and cheeses, so be on the side of generous.
For the Fazzoletti: Spread crepes with a generous tablespoon of ricotta/mushroom mixture, a tablespoon of Fontina and a sprinkle of Parmesan. Fold crepe twice to form a triangle. Spoon enough sauce to cover the bottom of a lasagna pan. Lay the filled crepes in rows, starting with the point up and laying the next crepe about 1/2-inch on the first one (see pic). Repeat, making three rows. Spoon the sauce over the middle of the crepes, sprinkle paprika over the sauce (optional) and right before baking, some more grated Parmesan.
Preheat oven to 350°. Place the crepe cake pan or the Fazzoletti pan on a sheet pan, cover with foil and bake for 40 minutes. Remove the foil, sprinkle the top with a good amount of Fontina and the rest of the Parmesan. Place the sheet pan right under the broiler and continue baking until the top gets golden brown and bubbly.
Heat the sauce and pour a puddle on a plate, serve one slice of cake or two handkerchiefs.