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Herbed Crepes with Ricotta, Green Bell Pepper, and Spring Tomato Sauce Recipe

Herbed Crepes with Ricotta, Green Bell Pepper, and Spring Tomato Sauce Recipe

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Herbed Crepes with Ricotta, Green Bell Pepper, and Spring Tomato Sauce

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Ingredients

Count

Nutrition

319

Calories

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Ingredients:

Serving

1 large green bell pepper, minced
1/4 cup olive oil
1 garlic clove, minced
1 lb ricotta cheese
1/2 cup freshly grated parmesan
herbed crepe batter (recipe follows) made with parsley or chives
melted butter for brushing the crepes
1 1/4 cups spring tomato sauce
a 14- to 16-oz c n plum tom toes including the juice
1/2 tsp salt , or to taste
1/4 tsp sugar
2 tbsp tomato paste
1/2 tsp dried basil, crumbled
1/8 tsp cayenne , or to taste
3/4 cup peeled, seeded, and diced fresh tomatoes
1 cup all-purpose flour
1 cup plus 2 tbsp chicken or beef broth
3 large eggs
2 tbsp unsalted butter, melted and cooled
1/2 tbsp salt
1/3 cup minced fresh parsley leaves or a mixture of other minced fresh herbs, such as chives , coriander , or tarragon
melted unsalted butter for brushing the pan

Directions:

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 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool.
Make 12 crêpes (procedure follows) with the herbed crêpe batter. Spread about 2 tablespoons of the filling on each crêpe up jelly-roll fashion. Arrange the crêpes, 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 crêpes in the middle of a preheated 400°F. oven for 20 minutes and serve them with the sauce.
To make crêpe 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 crêpes.
To make Crêpes 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 1/4-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 crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes 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 1 1/4 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	318.74 Kcal (1335 kJ)
Calories from fat	173.29 Kcal
		% Daily Value*
Total Fat	19.25g	30%
Cholesterol	92.27mg	31%
Sodium	523.75mg	22%
Potassium	242.19mg	5%
Total Carbs	18.53g	6%
Sugars	2.22g	9%
Dietary Fiber	3.93g	16%
Protein	19.29g	39%
Vitamin C	46.8mg	78%
Vitamin A	0.3mg	9%
Iron	5.8mg	32%
Calcium	144mg	14%

Amount Per 100 g
Calories	175.73 Kcal (736 kJ)
Calories from fat	95.54 Kcal
		% Daily Value*
Total Fat	10.62g	30%
Cholesterol	50.87mg	31%
Sodium	288.76mg	22%
Potassium	133.53mg	5%
Total Carbs	10.22g	6%
Sugars	1.22g	9%
Dietary Fiber	2.17g	16%
Protein	10.63g	39%
Vitamin C	25.8mg	78%
Vitamin A	0.1mg	9%
Iron	3.2mg	32%
Calcium	79.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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savory
bitter
sweet

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