Rice Crepe

Name: Rice Crepe
Yield: 12
Ingredients: 1 cup of cooked rice; 1 1/2 cups of milk; 2 eggs; Salt to taste; 4 soup spoons of wheat flour; Stuffing; 1 cup of ricotta cheese, crumbled; 1 cup of mayonnaise; 1/2 cup of grated Parmesan cheese; Salt and chopped parsley to taste; 3 cups of tomato sauce

1
1 cup of cooked rice
2
1 1/2 cups of milk
3
2 eggs
4
Salt to taste
5
4 soup spoons of wheat flour
6
Stuffing
7
1 cup of ricotta cheese, crumbled
8
1 cup of mayonnaise
9
1/2 cup of grated Parmesan cheese
10
Salt and chopped parsley to taste
11
3 cups of tomato sauce

Ingredients

1
1 cup of cooked rice
2
1 1/2 cups of milk
3
2 eggs
4
Salt to taste
5
4 soup spoons of wheat flour
6
Stuffing
7
1 cup of ricotta cheese, crumbled
8
1 cup of mayonnaise
9
1/2 cup of grated Parmesan cheese
10
Salt and chopped parsley to taste
11
3 cups of tomato sauce

Directions

1
In a blender, beat the rice, milk, eggs, salt, and flour until it forms a homogeneous mixture
2
In a small non-stick skillet, place spoonfuls of the batter and cook the crepes on both sides. Reserve
3
Stuffing
4
Mix together the ricotta cheese, mayonnaise, Parmesan cheese, salt, and parsley
5
Fill the crepes with the mixture and transfer them to a refrigerator
6
Cover with tomato sauce and bake in the oven
7
Serving soon.