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Ингредиенты
- 1 lrg green bell pepper chopped
- 1/4 c. extra virgin olive oil
- 1 x garlic clove chopped
- 1 lb ricotta cheese
- 1/2 c. freshly grated Parmesan herbed crepe batter (recipe follows) made with parsley or possibly chives melted butter for brushing the crepes
- 1 1/4 c. spring tomato sauce a 14- to 16-oz can plum tomatoes including the juice
- 1/2 tsp salt or possibly to taste
- 1/4 tsp sugar
- 2 Tbsp. tomato paste
- 1/2 tsp dry basil crumbled
- 1/8 tsp cayenne or possibly to taste
- 3/4 c. peeled seeded, and diced fresh tomatoes
- 1 c. all-purpose flour
- 1 c. plus 2 Tbsp. chicken or possibly beef broth
- 3 lrg Large eggs
- 2 Tbsp. unsalted butter melted and cooled
- 1/2 Tbsp. salt
- 1/3 c. chopped fresh parsley leaves or possibly a mix such as chives, of other chopped fresh herbs - coriander, or possibly tarragon melted unsalted butter for brushing the pan
Инструкции
- In a skillet cook the bell pepper in the oil over moderately low heat, stirring, till it is softened, add in the garlic, and cook the mix, stirring, for 1 minute. In a bowl stir together the bell pepper mix, the ricotta, and 1/3 c. of the Parmesan with salt and pepper to taste and let the filling cold.
- Make 12 crepes (procedure follows) with the herbed crepe batter. Spread about 2 Tbsp. of the filling on each crepe up jelly-roll fashion.
- Arrange the crepes, seam sides down, in a buttered shallow baking dish just large sufficient 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 min and serve them with the sauce.
- To make crepe batter:In a blender or possibly food processor blend the flour, the broth, the Large 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 sufficient batter for about 16
- crepes.
- To make Crepes
- Heat a crepe pan or possibly non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat till it is warm. Brush the pan lightly with the
- butter, heat it till it is warm but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-c. 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 possibly till 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 mix to a boil, and simmer it, stirring, for 20 min. Add in the fresh tomatoes and cook the mix for 5 min.
- Serve the sauce hot.
- Makes about 1 1/4 c..
- Makes 12 filled crepes, serving 4 to 6.
