Ingredients
- 1 cup ricotta cheese
- 2 eggs
- ⅛ teaspoon each ground nutmeg and white pepper
- 4 hard cooked eggs, pressed through a sieve or shredded
- ¾ cup grated Parmesan cheese
- 2 cups shredded fontina cheese
- 1 ½ cups shredded provolone cheese
- ¼ cup chopped parsley
- 16 to 18 Whole Wheat Crepes
- 4 tablespoons butter or margarine
- Chopped parsley
Preparation
Beat ricotta cheese; stir in the 2 eggs, nutmeg, and pepper. Mix in hard cooked eggs, ¼ cup of the Parmesan cheese, fontina and provolone cheeses, and the ¼ cup parsley. Spoon an equal amount of filling down center of each crepe; roll to enclose. Melt butter in a 9 by 13 inch baking dish in a 350° oven. Place a single layer of filled crepes, seam side down, in melted butter. Bake for 15 minutes; sprinkle remaining ½ cup Parmesan cheese over top and bake for 10 to 15 more minutes or until cheese is melted and browned. Garnish with chopped parsley.
