RICOTTA AND PARSLEY CREPES WITH TOMATO SAUCE

Ingredients :

Crepes:

24 crêpes

Filling:

3 ¼ cups ricotta cheese, crumbled

7 oz (200 g) cottage cheese

1 ½ cup red pepper, finely chopped

1 tablespoon green onion finely chopped

½ cup olive oil

2 garlic cloves, minced

1 cup parmesan cheese, grated

Tomato Sauce:

5 cup tomato, peeled, seeded and chopped

4 tablespoons tomato paste

¼ cup olive oil

¾ teaspoon salt

½ teaspoon sugar

¼ teaspoon pepper

1 bay leaf

1 ½ teaspoon basil, chopped

Preparation:

Crepes:
Once all ingredients are mixed all, ½ cup minced parsley to basic recipe and proceed as usual for making crêpes

Filling:
Heat olive oil in a frying pan. Add chopped peppers and cook for 5 minutes. Add garlic and green onion and cook for 1 minute more.

Remove from fire and combine with ricotta cheese, 2/3 cup of parmesan cheese, cottage cheese, salt and pepper. Cool.

Fill each crêpe with 2 tablespoons of this preparation and roll. Transfer crêpes in a single layer to 1 or 2 greased baking dishes, seam side down. Brush each crepe with melted butter and sprinkle remaining parmesan cheese on top.

Bake in preheated moderate oven 350° F (175° C) for 20 minutes. Serve with tomato sauce.

Tomato Sauce:
Heat olive oil in a frying pan and add 2 ½ cup chopped tomato, tomato paste, salt, sugar, bay leaf and basil. Boil at low heat for 20 minutes, stirring frequently.

Force through a strainer and return tomato mixture to pan. Add remaining chopped tomato and boil for 5 minutes. Serve hot with Ricotta crepes.

8 to 10 servings

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