Ingredients:
Sauce
1/4 cup olive oil
2 cloves garlic, crushed
2 cans (28 oz each) San Marzano tomatoes, pureed
1 tsp salt
6 large basil leaves, torn
Scrippelle
2 cups milk
8 eggs
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp freshly ground nutmeg
1 1/2 cups QUeen Milling White Rice Flour or QUeen Milling Gluten Free All Purpose Flour Blend
2 tbsp butter, melted
Filling of your choice. Options are endless :)
Directions:
Sauce
Heat oil in large saucepan set over medium heat. Cook garlic, stirring often, for 3 minutes or until fragrant but not browned.
Carefully pour in tomatoes, stir in salt and bring to boil.
Reduce heat and simmer, uncovered for 40 minutes or until thickened.
Remove from heat and stir in basil.
Directions:
Scrippelle
Combine flour, milk, eggs, salt, pepper and nutmeg in blender.
Blend on medium-high speed for 2 minutes or until very smooth and volume has increased.
Let stand at room temperature for 30 minutes.
Set 9 inch nonstick skillet over medium heat.
Brush bottom and sides with some melted butter.
Pour 1/4 cup batter in center of pan and quickly swirl to coat the bottom.
Cook for 45-60 seconds or until lightly browned and set.
Flip and cook for additional 20-30 seconds or until dry.
Transfer to plate.
Repeat with remaining batter.
A 9" pan will make 20 scrippelle.
Prepare your filling.
Preheat oven to 375F and grease the sides of a 9x13 inch pan. Spread 1/2 cup of sauce in bottom on pan.
Spoon and spread your filling of choice in the scrippelle and roll.
Layer in pan.
Top with desired amount of sauce, and fresh shredded Mozzarella and Parmesan cheese if desired.
Cover and bake for 30 minutes or until heated through. Remove cover and bake additional 5-10 minutes or until cheese is melted.
**NOTE:
If you want smaller scippelle, use a smaller non stick pan, and adjust your amount of batter added to pan.