For the crepes:
1 cup all-purpose flour, sifted
1 1/2 cups milk
2 eggs
2 egg yolks
2 tablespoons butter or margarine for greasing
For the filling:
1 medium onion, finely chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
250g shredded mozzarella cheese, cut into cubes
250g cooked Italian sausage, cut into cubes
salt and black pepper to taste
For the sauce:
1 clove garlic, minced
2 tablespoons olive oil
700g crushed tomatoes, salt-free and seedless
salt and black pepper to taste
2 tablespoons chopped fresh parsley, basil, or oregano
For the crepes:
1 cup all-purpose flour, sifted
1 1/2 cups milk
2 eggs
2 egg yolks
2 tablespoons butter or margarine for greasing
For the filling:
1 medium onion, finely chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
250g shredded mozzarella cheese, cut into cubes
250g cooked Italian sausage, cut into cubes
salt and black pepper to taste
For the sauce:
1 clove garlic, minced
2 tablespoons olive oil
700g crushed tomatoes, salt-free and seedless
salt and black pepper to taste
2 tablespoons chopped fresh parsley, basil, or oregano
Mix all crepe ingredients together in a blender
Fry the crepes in batches (3 tablespoons) in a small skillet, lightly greased with butter. Reserve
For the filling: fry the onion in butter until softened, then add flour and milk
Cook until thickened, then add cheese and sausage
Stir well and cook for an additional 2 minutes
Remove from heat and let cool
Prepare the sauce by frying garlic in olive oil until golden
Add tomatoes, salt, pepper, and herbs
Simmer for about 15 minutes
Assemble the panzerotti by placing a tablespoon of filling on each crepe, folding into a square shape
Place the crepes in a refrigerator-proof baking dish, greased with butter or margarine, and cover with aluminum foil
The sauce should be placed in a small bowl, covered with aluminum foil, or well-covered
Frozen: freezer, 30 days; deep freeze, 7 days
Serves 8.
