INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
FOR THE TOMATO SAUCE
FOR THE CREPE
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 16 crepes.
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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