Rice Crepe

Name: Rice Crepe
Yield: 12
Ingredients: Dough; 1 cup of cooked rice; 1 and a half cups of milk; 2 eggs; 4 tablespoons of wheat flour; Salt to taste; Filling; 1 cup of ricotta cheese crumbled; 1 cup of mayonnaise; Half cup of grated Parmesan cheese; Salt and chopped parsley to taste; 3 cups of tomato sauce

1
Dough
2
1 cup of cooked rice
3
1 and a half cups of milk
4
2 eggs
5
4 tablespoons of wheat flour
6
Salt to taste
7
Filling
8
1 cup of ricotta cheese crumbled
9
1 cup of mayonnaise
10
Half cup of grated Parmesan cheese
11
Salt and chopped parsley to taste
12
3 cups of tomato sauce

Ingredients

1
Dough
2
1 cup of cooked rice
3
1 and a half cups of milk
4
2 eggs
5
4 tablespoons of wheat flour
6
Salt to taste
7
Filling
8
1 cup of ricotta cheese crumbled
9
1 cup of mayonnaise
10
Half cup of grated Parmesan cheese
11
Salt and chopped parsley to taste
12
3 cups of tomato sauce

Directions

1
Dough
2
Blend the rice, milk, eggs, salt, and wheat flour in a blender until it forms a smooth mixture
3
In a small non-stick pan, put spoonfuls of the dough and cook the crepes on both sides. Reserve
4
Filling
5
Mix the ricotta cheese, mayonnaise, Parmesan cheese, salt, and parsley
6
Fill the crepes, roll them up, and transfer to a refrigerator
7
Cover with tomato sauce and bake in the oven
8
Serve immediately, accompanied by the tomato sauce.