Herbed Crepes With Ricotta, Green Bell Pepper, And Spring

INGREDIENTS

INSTRUCTIONS

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 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  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 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  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 1 1/4 cups.  Makes 12
filled crepes, serving 4 to 6.  Gourmet April 1991 Converted by Buster

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