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Meatball and Tomato Sauce Filling (for crepes)
1 lb ground beef
1/2 onion, finely chopped
3 garlic cloves, minced
1/4 cup chopped herbs, (basil, oregano, parsley) – we used dried and went with 1 tsp basil, 1 tsp oregano, and 1 tbsp parsley)
1/4 cup breadcrumbs (we kind of forgot this in the mixture!)
1 large egg
1 cup mozzarella cheese
1 jar of your favorite tomato pasta sauce
Preheat oven to 355 degrees. In large bowl, mix together beef, onion, garlic, herbs, breadcrumbs, and egg until combined. Add a generous pinch of salt and pepper.
Using an ice cream scoop, portion out the meatballs into round balls. Bake meatballs until cooked through (15-20 minutes).
Place two meatballs in a line down the middle of the crepe (see recipe below), drizzle a little pasta sauce on top of the meatballs, roll the crepe and top with more mozzarella cheese and sauce.
Savory Crepe Dough
3/4 cup cornmeal
1/4 cup flour
3 large eggs
1 cup milk
salt and pepper
Mix dry ingredients. Combine wet and dry ingredients in a food processor until smooth. (we did this the old fashioned way – by hand with a whisk!).
Spray small non stick pan with cooking spray. Pour enough batter to make a thin layer when the pan is swirled. Cook for minute on each side, or until golden brown. Put on a plate to cool until they are ready to be filled.