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    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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