Herbed crepes with ricotta, green bell pepper, and spring t

1 servings

Ingredients

Quantity Ingredient
1 large Green bell pepper; minced
¼ cup Olive oil
1 Garlic clove; minced
1 pounds Ricotta cheese
½ cup Freshly grated Parmesan
Herbed crepe batter; (recipe follows)
; made with parsley
; or chives
Melted butter for brushing the crepes
1¼ cup Spring tomato sauce
A 14- to 16-ounce can plum tomatoes
; including the juice
½ teaspoon Salt; or to taste
¼ teaspoon Sugar
2 tablespoons Tomato paste
½ teaspoon Dried basil; crumbled
⅛ teaspoon Cayenne; or to taste
¾ cup Peeled; seeded, and diced
; fresh tomatoes
1 cup All-purpose flour
1 cup Plus 2 tablespoons chicken or beef broth
3 larges Eggs
2 tablespoons Unsalted butter; melted and cooled
½ tablespoon Salt
⅓ cup Minced fresh parsley leaves or a mixture; such as chives,
; of other minced fresh herbs, coriander, or
; tarragon
Melted unsalted butter for brushing the
; pan

Directions

FOR THE FILLING

FOR THE TOMATO SAUCE

FOR THE CREPE

In a skillet cook the bell pepper in the oil over moderately low heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. In a bowl stir together the bell pepper mixture, the ricotta, and ⅓ cup of the Parmesan with salt and pepper to taste and let the filling cool.

Make 12 crepes (procedure follows) with the herbed crepe batter. Spread about 2 tablespoons of the filling on each crepe up jelly-roll fashion.

Arrange the crepes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crepes in the middle of a preheated 400F. oven for 20 minutes and serve them with the sauce.

To make crepe batter:

In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crepes.

To make Crepes

Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a ¼-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

To make the tomato sauce:

Force the canned tomatoes with the juice through a food mill into a saucepan. Stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1¼ cups.

Makes 12 filled crepes, serving 4 to 6.

Gourmet April 1991

Converted by Buster

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