Sunday afternoon we both went swimming before the wind and rain arrived.  I then went in and made the following delicious recipe.  As I was making it Jim walked by and said, “That is a lot of food.” I replied that I was hoping for leftovers as Monday was going to be a busy day.  I had 6 leftover crepes from a previous dish in the freezer.   I also used white tortillas for the remaining crepes.  The crepes were impossible to got from the counter filled to the pan.  I preferred the tortillas or pasta as the dish usually is made with. 

Ingredients:

1 1/2 C packed grated Parmigiano-Reggiano cheese

2 T flour

1/4 t freshly grated nutmeg

1/2 # each of ground pork, beef and Italian sausage (I asked the butcher to give me meatloaf mix.  This is what you get.   That way I didn’t have 1/2  pounds of left over meat to repackage.)

5 T unsalted butter

1 1/2 C whole milk

2 T freshly chopped Italian parsley; more for garnish

Kosher salt and freshly ground pepper

3 T EVOO

4 medium garlic cloves, minced

1 (28 oz.) can diced tomatoes

1# ricotta

12 (8” ) crepes (You can buy them in the produce section of most markets)

Directions:

1. Place a rack in the center of the oven and heat to 375 degrees F.
2. In a small bowl, combine 1 C of the Parmigiano with the flour and nutmeg.  
3. Heat 2 T of the butter in a large skillet over medium-high heat.  Add the meat, breaking it into small pieces and mixing the 3 meats together as it browns, about 10 minutes.  Drain off any excess fat, return the pan to the stove and reduce the heat to medium low.  
4. Add the flour mixture and the milk to the meat, buying to a simmer, and cook stirring until the mixture is very thick with no excess liquid in the pan, about 10 minutes.  Add the parsley, and season to taste with salt, and pepper.  Set aside to cool.  
5. Heat the oil in a medium saucepan over medium heat.  Add the garlic, and cook until fragrant, about 30 seconds.  Add the tomatoes and cook, stirring occasionally, until the mixture comes to a simmer, about 10 minutes.  Stir in the remaining 3 T butter and season to taste with salt and pepper.  Remove the pan from the heat.  Using an emersion blender process to a smooth sauce about 1 minute.  
6. Spread about 1/2 C of the tomato sauce over the bottom of a 9”X13” pan.  
7. I laid all 12 crepes out and divided first the ricotta and then the meat filling across the center of each crepe.  Tis is approximately 2 T ricotta and 1/4 C of meat sauce.  
8. Roll the crepes into logs and place seam side down in the pan.  
9. Spread 3/4 C  of the remaining sauce over the top and sprinkle with remaining 1/2 C parmigiano.  
10. Bake until the top is light golden brown, about 20 minutes.  
11. Sprinkle with fresh parsley and serve hot, passing the remaining tomato sauce at the table.

This was a great dish and we had leftovers for Monday night.  There is even a lunch serving left.  This recipe comes from Fine Cooking and serves 6.