Mario Batali adds a fun Italian twist to a crepe!
1 1/2 cups all-purpose flour
4 large eggs
1/2 teaspoon salt
2 cups milk
1/4 cup olive oil
BACON CABBAGE FILLING :
2 tablespoons olive oil
3 strips bacon
3 cloves garlic (peeled, sliced)
2 teaspoons thyme leaves
1 head Napa cabbage (cored, thinly sliced)
Kosher salt and freshly ground black pepper (to taste)
TO ASSEMBLE :
1 recipe Besciamella (http://abc.go.com/shows/the-chew/recipes/thanksgiving-besciamella-mario-batali)
1 recipe basic tomato sauce (http://abc.go.com/shows/the-chew/recipes/basic-tomato-sauce-mario-batali)
1/2 cup Parmigiano-Reggiano (divided)
For the Crepes: In the carafe of a blender add the flour, eggs, salt and milk and blend until smooth. Remove to a bowl and allow to stand for 20 minutes.
Heat a 6-inch non-stick pan over medium-high heat and brush with olive oil. Lower the heat to medium and add 1 1/2 to 2 tablespoons of batter to the pan, swirling to coat. Cook until pale golden, about 1 minute. Flip and cook for another 10 seconds until golden on the other side. Remove to a plate and repeat until all the batter is used.
For the Bacon Cabbage Filling: In a large saute pan add 2 tablespoons of olive oil and heat over medium-high heat. Add the bacon and cook until crisp, about 5-7 minutes. Remove to a paper towel-lined plate. Add garlic and thyme and cook for 1 minute. Add half of the cabbage, tossing until wilted. Add the remaining cabbage, toss until wilted and season with salt and pepper. Remove from the heat and allow to cool slightly. Crumble the bacon and add to the cabbage mixture.
To Assemble: Preheat oven to 350ºF.
Working with one crepe at a time, add about 1/4 cup of the cabbage mixture and top with a hearty spoonful of Besciamella sauce. Roll the crepe tightly like a jelly roll, leaving the ends open. Repeat until you have 6 filled crepes.
In a 5 x 8 1/2-inch casserole dish, add half of the basic tomato sauce in an even layer. Carefully lay each crepe creating two rows of 6. Top with the remaining tomato sauce, Besciamella sauce and 1/4 cup of the Parmigiano-Reggiano. Bake for 20 minutes until the sauces and cheese are bubbling and the edges of the crepes are crispy and browned. Garnish with additional Parmigiano-Reggiano.
Tip: Use store-bought crepes or substitute box lasagna sheets that have been cooked 2-3 minutes less than the package directions. Cut the sheets into rectangles 6-inches long and fill.