18 hours ago, shain said:Never thought I'll ask this, but any tips for making chewy crepes? I removed all fat from the batter, other then the egg yolk. It's nice, but I'd like it to have some more bite to it.
shain, that's a pretty and imaginative dish. I don't think I'll be trying it because I love my crepes crispy and light, so I never put any sauce on top, but do use it inside. I actually use Marcella Hazan's recipe for crepes. She calls them crespelle, but they are exactly the same. The Italians use them like cannelloni, roll them around fillings, top them with a little meat/tomato or bechamel sauce and bake. Marcella has some recipes for crespelle stuffed with spinach or meat sauce, and I don't see why your cheese filling couldn't work. She also has a good recipe for homemade pasta and several recipes for stuffed ravioli. 
If you want toothsome ravioli, I would go with standard recipes that have been developed over centuries. Or you could just enjoy your fusion creation for what it is. It looks very nice to me.
Leftovers here at our house again, but they were good.
