Feta Cheese Filled Crepes

This recipe comes from my Williams-Sonoma Ravioli and Lasagne cookbook.  It's easy enough to make and if you make pasta, you can substitute it for the crepes.  This is sort of a 3 step process.  First you make a marinara, then the filling and lastly the crepes.  If you make this and assemble it to eat right away, it bakes in about 20 minutes and is incredibly delicious.  For making crepes I highly recommend a crepe pan.  You can get one from a high-end kitchen supply store.  Here locally in Mandeville, I recommend Simplee Gourmet located on Highway 21.  

First a simple marinara.  This is a quick pan sauce made in about 20 minutes including cooking time.  Heat an empty wide bottomed sauce pan over medium high heat.  Add 2 Tbl Olive Oil.  Let heat for about a minute.  Add 1 Small Minced Onion and 2 Cloves of Pressed Garlic.  Add 1 28 oz Can of Crushed Tomatoes.  Stir to combine.  Reduce heat and let simmer without boiling for about 15 minutes.  Add seasoning such as Fresh Parsley, Oregano and Basil.  Add 2 tsp Kosher Salt and 1/2 tsp Red Pepper Flakes.  Stir to combine.  Turn off heat and make filling.

For bechamel, heat empty sauce pan over medium heat.  Add 4 Tbl UnSalted Butter.  Once melted add 2 Shallots sliced very thinly.  Saute until they are fragrant.  Add 4 Tbl Flour and stir for about 3 minutes.  Don't brown the roux so if it seems to be getting too hot, reduce the heat.  Add 1 Cup Milk and 1/2 Cup Heavy Cream.   It should thicken in about 8 minutes.  Season with Salt and White Pepper.  Remove from heat.  Once cooled slightly, add 3 Egg Yolks, 1 Lb Feta Cheese, 1 1/2 Cups Parmesan Cheese, 2 Tbl Parsley, and Ground Pepper.  Set aside.

Butter a large caserole dish big enough to fit 12 filled crepes without stacking.  Add a 1/2 cup of marinara.  Make sure bottom is coated. 

Make Crepes.  To a bowl add, 1/2 Cup Flour, 1/2 tsp Salt , 2 Eggs which have been slightly beaten, 1 Cup Milk, 2 Tbl Olive Oil.  Beat til a smooth batter.  Heat Crepe pan over medium high heat.  Add a drizzle of Olive Oil.  Add 2 Tbl of batter swirling til you have a thin pancake basically the same size as the crepe pan.  I like to use a chop stick to turn over the crepe.  Turn after about 30 seconds and cook for another 10 seconds.  Removed form pan.  Stack 2 on a sheet pan using waxed paper in between layers.  Don;t be discouraged if the first one doesn't come out, that is normal.  Once the pan is heated thoroughly and seasoned the rest will be fine.

Preheat Oven to 375.  Fill the crepes with filling and line them in the sauce seam side down.  Bake for 20 minutes or until bubbly.  Serve at once with a salad and warm crusty bread.  My family of 3 eats this entire recipe.  My 8 year old loves these!!  This recipe smells delicious the entire time your make it.