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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.
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