As much as I would love to take credit for the amazing idea of crepe lasagna, I can’t. Back when I first started working at the Brickhouse Restaurant they had it as a special from time to time. I never actually made it so I have no idea what was in it, but this is my take. I went vegetarian and opted for a mushroom tomato sauce rather than a meat sauce. But you could definitely do either. Crepes – yum. Lasagna – yum. Put them together – even yummier.
– cooked crepes, see recipe below
– tomato sauce with mushrooms and broccoli, see recipe below
– 2 to 3 cups of shredded cheese (I used a mixture of cheddar and mozzarella)
– about 1 cup of ricotta cheese
– oil or butter to grease the baking dish
Preheat your oven to 350 F. Prepare a casserole dish by greasing it with oil or butter.
To cook the crepes, heat a non-stick pan over medium heat. Pour in about 1/2 cup of batter. Use your wrist to swirl it around, ensuring the batter coats the entire pan. This takes a few tries, the first crepe never turns out perfectly. By the end of it you will be a pro. When the crepe starts to peel away from the side of the pan you can flip it. I find it easiest to use my fingers but a thin spatula or even a toothpick/skewer will work. The crepe only needs to cook for mere seconds on the second side. Repeat until all the batter is used up.
After this it is merely an assembly job. I started with a layer of the tomato sauce, then some crepes (1 or 2), followed by the ricotta and cheddar. I think I repeated it 3 times. On the last layer I omitted the ricotta and added a plentiful amount of cheddar/mozzarella to melt over the top. Bake at 350 F for about half and hour and you are ready to enjoy! I also broiled it at the very end to make sure that the cheese was extra bubbly. And, it may be tempting, but don’t slice into it right away. Let it cool down for a few minutes to set up. Then it won’t turn into a sloppy mess. Either way it’s still going to taste good though!
– 1 cup flour
– 1/2 cup milk
– 1/2 cup water
– 2 eggs
– pinch of salt
– 2 tbsp. melted butter or oil
Whisk everything together. I would recommend making this first, then you can let it chill while you make the sauce.
Tomato Sauce with Mushrooms and Broccoli
– 1 small onion, sliced thinly
– 4 to 5 cups of mushrooms, roughly chopped (I used a combination of button and crimini)
– 2 florets of broccoli, roughly chopped
– 1 28 ounce can of crushed tomatoes
– olive oil, as needed
– salt and pepper to taste
Saute the onion in olive oil. I let mine get fairly caramelized. It also helps if you add a pinch of salt to draw out the moisture, they soften more quickly. Then add the mushrooms and allow to brown. Add the broccoli and season everything with salt and pepper. Finally pour in the crushed tomatoes and bring to a boil. The longer you let it simmer the more the flavors will come together but I used the sauce almost right away.