1. Preheat the oven to 400 degrees F; butter a 13x9x2-inch baking dish, set aside. 2. In a medium bowl, whisk together the eggs, milk, salt, and pepper. 3. Over medium-low temperature, heat a 6-inch non-stick skillet (one with a cover). 4. Brush the bottom of the skillet with butter; place 3 tablespoons of the eggs in a cup then pour all at once into the skillet and swirl to evenly coat the bottom of the pan (don't try adding them a tablespoon at a time, it works better to do a total of 3 at once). 5. Cover the skillet and cook until the eggs set, about 1 minute (don't overcook), then turn the skillet upside down over a plate to drop the crepe out of the pan; cover crepe with a piece of wax paper. 6. Repeat steps with remaining melted butter and egg mixture until you've used it up and made 10 crepes, putting wax paper in between each stacked crepe on the plate. 7. Take a crepe and place it on a flat surface, then put some of the fontina and mozzarella in the center, sprinkle with basil, and roll up the crepe. 8. Put the rolled crepe seam-side-down into the buttered baking dish; repeat steps with remaining crepes. 9. Pour the marinara or other pasta sauce over the filled crepes, sprinkle with Parmesan, dot with butter, and bake at 400 degrees F for about 15 minutes or until the cheese is melted and Parmesan is golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
