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Filling:
1. Cook the bell pepper in a skillet with oil, over medium-low heat.
2. Stir occasionally until it is softened.
3. Add the garlic and cook for one minute, constantly stirring.
4. Stir together the bell pepper mixture, ricotta and 1/3 cup of Parmesan in a medium bowl.
5. Add salt and pepper to taste.
6. Allow the filling to cool.
Crepes:
1. Add the flour, 1/2 cup plus 2 tablespoons water, milk, eggs, butter and salt to a food processor.
2. Blend for 5 seconds and turn off.
3. Add the dill and scrape the sides down with a spatula.
4. Blend for another 20 seconds and transfer the mixture to a medium bowl.
5. Cover and chill for 1 hour.
6. Heat a 7 inch non-stick skillet over medium heat until hot.
7. Lightly brush the pan with butter and heat until hot but not smoking.
8. Remove the pan from the heat.
9. Remove the batter from the fridge.
10. Stir the batter.
11. Fill a 1/4 measuring cup half full.
12. Pour the batter into the pan.
13. Tilt and rotate the pan to cover the bottom of the pan evenly with batter.
14. Return the pan to the heat.
15. Using another spatula, loosen the edges of the crepe and cook for 1 minute, or until the top is almost dry.
16. Flip the crepe and cook the other side lightly.
17. Transfer the crepe to a plate, making the remaining crepes as above.
Sauce:
1. Run the canned tomatoes through a sieve into a medium saucepan.
2. Add the salt, sugar, tomato paste, basil and cayenne pepper.
3. Bring the mixture to a boil and simmer for 20 minutes, stirring constantly.
4. Add the fresh tomatoes and cook the mixture for 5 additional minutes.
Assemble:
1. Spread 2 tablespoons of the filling onto each crepe.
2. Fold and roll up jelly-roll style.
3. Arrange the crepes seam side down in a shallow dish that has been buttered.
4. Brush the crepes lightly with additional butter.
5. Sprinkle the tops with the parmesan cheese.
6. Bake the crêpes in a preheated 400 degree oven for 20 minutes.
7. Drizzle the sauce over the crepes and serve.
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