Herb Ricotta Crepes Food

HERB RICOTTA CREPES

Steps:

• 1. Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together inmixing bowl, spread on crepe, and fold.2. This crepe can be garnished with fresh lemon zest. Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.

HERBED CREPES WITH RICOTTA, GREEN BELL PEPPER, AND SPRING TOMATO SAUCE

Steps:

• 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, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool.
• Make 12 crêpes (procedure follows) with the herbed crêpe batter. Spread about 2 tablespoons of the filling on each crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F. oven for 20 minutes and serve them with the sauce.
• To make crêpe batter:
• In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
• To make Crêpes
• Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
• To make the tomato sauce: Force the canned tomatoes with the juice through a food mill into a saucepan. Stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1 1/4 cups.

HERBED CREPES WITH RICOTTA, GREEN PEPPERS AND TOMATO SAUCE

Steps:

• Making the Crêpe Filling: Add the oil to a pan, over a medium heat, and when it is hot, reduce the heat to medium-low and cook the bell pepper, 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, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool.
• Making the Crêpe Batter: In a blender or food processor, blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. This makes enough batter for about 12 crêpes.
• Making the Herbed Crêpes: Heat a crepe pan or non-stick skillet measuring 6" to 7" across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make the rest of the crêpes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked with a sheet of greaseproof paper between each crêpe, wrapped in plastic wrap, and chilled.
• Assembling the Crêpes: Spread about 2 tablespoons of the filling on each crêpe and roll up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F oven for 20 minutes and serve them with the sauce.
• Making the Tomato Sauce: Roughly chop the canned tomatoes in the can with the edge of a spoon, then add them with the juice to a pan, stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1 1/4 cups.
• Notes: If you want this to be a vegetarian dish, use vegetable broth. For variation, or if you prefer, use spinach in place of the green pepper. If you like your food spicy, add half a fresh jalapeno pepper to the tomato sauce.

BAKED CREPES WITH RICOTTA

Steps:

• Place the ricotta in a fine-mesh sieve or colander lined with cheesecloth. Cover with plastic wrap and let drain in the refrigerator for at least 12 hours, or up to 24 hours.
• Make the crepes.
• Preheat the oven to 350. Brush an 11 x 8 inch baking dish with some melted butter.
• In large bowl, whisk the granulated sugar and eggs together until pale yellow and smooth. Add the ricotta, lemon zest, and nutmeg and beat lightly until blended. Fold in the raisins.
• Place a crepe, lacy side down, on the work surface. Spread about 1/4 cup of ricotta mixture over the crepe and roll the crepe up like a jelly roll. Place the crepe, seam side down, in the buttered baking dish. Repeat with the remaining crepes and filling, arranging them side by side in the dish.
• In a small bowl, whisk the remaining melted butter and the liqueur together until blended and pour over the crepes. Bake until the filling is warmed through and the liquid in the dish is bubbling, about 20 minutes. Transfer the crepes to serving plates, spooning some of the butter sauce over each serving. Sprinkle with confectioners' sugar and serve immediately.