Chayotes provide a toothsome texture in these crepes. This dish can be made the day before and reheated. It will even taste better on the second day!
- 1 Tbsp olive oil
- 1 medium chayote, peeled, seeded and cut in 1/4 inch dice
- 1/4 c onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp freshly crushed black pepper
- 1 c small curd cottage cheese or ricotta
- 2 beaten eggs
- 1/4 c Parmesan cheese, grated
- 1 tsp dry basil
- 1 c all-purpose flour
- 1 c water
- 4 large eggs, lightly beaten
- 1/2 tsp salt
- 2-3 Tbsp butter
- 3 c pasta sauce or marinara sauce (Store-bought is fine)
- 2 Tbsp Parmesan cheese, grated
- In a large skillet over a medium flame, heat the oil and saute the chayote and onion about 3 minutes, or until nearly tender.
- Add the garlic and saute another minute.
- Remove from heat and cool briefly.
- Mix in the salt, pepper, cottage cheese, eggs, Parmesan, and basil. Set aside.
- In a blender or food processor, beat the flour, water, eggs and salt until smooth. Transfer to a bowl.
- Heat an 8-inch crepe or omelet pan over moderately high heat.
- Lightly butter the pan (using about 1/2 tsp butter per crepe) and add 2 tablespoons of the batter; working quickly, swirl the pan to coat it evenly.
- Cook until the top of the crepe is dry and the bottom is lightly golden, about 1 minute.
- Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer.
- Transfer the crepe to a large plate and repeat with the remaining batter to make a total of about 16 crepes.
- Preheat the oven to 375 degrees.
- Coat the bottom of a 13x9x2 inch baking pan with 1 cup of the pasta sauce.
- Arrange the crepes on a work surface.
- Spoon 3 tablespoons of the chayote filling in the center of each crepe.
- Loosely roll up the crepes and arrange them, seam side down, side by side in the baking dish.
- Pour the remaining 2 cups of pasta sauce over the crepes and sprinkle with Parmesan cheese.
- Bake for 30 minutes, or until the tomato sauce is bubbling and the crepes are heated through. Serve hot.