The Marinara Crepes are an amazing delight that can be prepared in no time because, apart from the crepes, you can always use ready-made béchamel sauce and a good frozen risotto mix. Not only delicious but also beautiful to bring to the table on special occasions, as well as for our Sunday lunch when the whole family is gathered. This is also a dish you can prepare in advance, either by making the ingredients separately and storing them in the fridge or by assembling it and having it ready to bake. When I have a bit of time, I make a few extra crepes and freeze them, so they are on hand when I need them. Also, with the same batter, I can make both sweet and savory recipes.
Here are the basic recipes to prepare the marinara crepes, in case you want to do everything yourself:
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 14 oz fish mix for risotto, thawed
- 10 crepes
- 2 cups béchamel sauce
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 8 cherry tomatoes
- to taste salt
Tools
- 1 Baking dish
- 1 Pan
- 2 Bowls
How to prepare Marinara Crepes
First, chop the garlic and parsley into small pieces and place them in a non-stick pan. Add 2 tablespoons of extra virgin olive oil, place on the stove over high heat, add the fish mix and brown well. Adjust with salt, deglaze with white wine, and let it reduce.
Once the fish is cooked, remove it from the pan and place it in a bowl. In the same pan, add a tablespoon of extra virgin olive oil, the cherry tomatoes cut in half, and brown well. Turn off the heat when the tomatoes have wilted (just a few minutes).
Pour the fish onto a plate, keeping the cooking juices, add three-quarters of the béchamel, and finally mix the two ingredients well.
Now pour the cooking juices into the baking dish along with a tablespoon of extra virgin olive oil.
Place a portion of the preparation on half of a crepe, fold it into a half-moon, and then in two.
As you prepare them, arrange them in the baking dish and cover them with the remaining béchamel.
Garnish with the tomatoes sautéed in the pan, a drizzle of extra virgin olive oil all over the surface, and bake in a preheated oven at 350°F, cooking for about 20 minutes. Before turning off, make sure the crepes are well browned.
Serve your Marinara Crepes only after letting them cool for a few minutes, otherwise you risk not tasting the flavors and burning your palate.
Tips and Storage
You can store the marinara crepes in the fridge for at least 1 day, whether “raw” or already cooked in the oven.
Otherwise, you can prepare all the necessary ingredients and assemble them at the last minute, just before cooking.
If you don’t like the ingredients I proposed, no problem, because you can fill them with fish you prefer.
Even for those who are lactose intolerant, you can substitute cow’s milk with plant-based milk, and make them the same way: both the crepes and the béchamel.
