6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter or oil
8 ounces fontina cheese, cut into 1/2-inch cubes
8 ounces mozzarella, cut into 1/2-inch cubes
1 teaspoon dried basil
1 cup Marinara Sauce
1/4 cup freshly grated Parmesan
Whisk the eggs, milk, salt, and pepper in a bowl. Heat small nonstick skillet over medium-low heat. Brush the skillet with some butter or oil. Work fast by pouring 3 tablespoons of the egg mixture into the pan. Swirl egg mixture to coat the bottom of the pan evenly. Cook 1-2 minutes until the egg crepe is just set. Carefully remove the crepe and repeat this process to make 10 crepes total. Brush the skillet with melted butter or oil as needed.
Preheat the oven to 400 degrees F.
Butter a 13 X 9 glass baking dish. Place 1 egg crepe on a plate and put the fontina and mozzarella cheese in the center of the crepe and sprinkle with some dried basil. Roll the crepe up and place it in the buttered baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. When finishing, spoon the marinara sauce over the crepes and sprinkle on the Parmesan cheese. Bake until the cheese melts and the top is golden, about 15 minutes.