Crepes With Ricotta And Tomato Sauce
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
43
Sourness
35
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 small
Green Bell Pepper (minced)2 tbsps
Olive Oil450 g
Ricotta Cheese1 cup
Freshly Grated Parmesan6
Crepes1 cup
Tomato SauceDirections:
1
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
2
In a bowl stir together the bell pepper mixture, ricotta and 2 tablespoons of the Parmesan with salt and pepper to taste
3
Let the filling cool
4
Spread about 2 tablespoons of the filling on each crepe and roll them up jelly-roll fashion
5
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 butter, and sprinkle them with the remaining Parmesan
6
Bake the crepes in the middle of a preheated 400 degree oven for 20 minutes and serve them with the sauce