• Herbed Crepes With Ricotta, Green Bell Pepper, And Spring T

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    • 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


    1. 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.
    2. Make 12 crepes (procedure follows) with the herbed crepe batter. Spread about 2 Tbsp. of the filling on each crepe up jelly-roll fashion.
    3. 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
    4. the middle of a preheated 400F. oven for 20 min and serve them with the sauce.
    5. 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.
    6. Makes sufficient batter for about 16
    7. crepes.
    8. To make Crepes
    9. 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
    10. 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
    11. 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.
    12. 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.
    13. Serve the sauce hot.
    14. Makes about 1 1/4 c..
    15. Makes 12 filled crepes, serving 4 to 6.

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