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Crepes with Ricotta and Tomato Sauce

1 sm Green bell pepper; minced
2 tb Olive oil
1 Garlic clove; minced
1/2 lb Ricotta cheese
1/4 c Freshly grated Parmesan
Melted butter for brushing crepes
6 Crepes
1 c Tomato sauce


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, ricotta and 2 tablespoons of the Parmesan with salt and pepper to taste. Let the filling cool.

Spread about 2 tablespoons of the filling on each crepe and roll them 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 butter, and sprinkle them with the remaining Parmesan. Bake the crepes in the middle of a preheated 400 degree oven for 20 minutes and serve them with the sauce.

Yield: 4 to 6 servings


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