Ricotta Filled Crepes Recipe
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Ingredients
Forthe crepes:
1 1/4 cups buttermilk
1 cup whole-wheat flour
4 large egg whites
Pinch salt
Nonstick cooking spray
For the filling:
1 teaspoon olive or vegetable oil
1 medium-size yellow onion, finely chopped
1 clove garlic, minced
1 medium-size zucchini (6 ounces), quartered lengthwise and thinly sliced
3 tablespoons water
1 cup part-skim ricotta cheese, drained in a sieve for 1 hour
1/4 cup grated Parmesan cheese(1 ounce)
2 large tomatoes, chopped
3 tablespoons tomato paste
Directions
1 To prepare the crepes: In a food processor or blender, combine the buttermilk, flour, egg whites, and salt and whirl for 30 seconds or until well blended.
Let stand at room temperature for 1 hour.
2 Coat an 8-inch nonstick skillet with the cooking spray.
Heat the skillet over moderately high heat.
Pour a scant 1/4 cup of the batter into the skillet and quickly tilt it to coat the bottom of the pan with the batter.
Cook for 30 to 45 seconds or until the underside of the crepe is cooked and lightly colored.
With a spatula, turn the crepe overand cook 30 seconds longer.
Transfer to a plate.
Repeat with the remaining batter, placingsheets of wax paper between the crepes as you stackthem.
You should have 12 crepes.
3 To prepare the filling: In an 8-inch nonstick skillet, heat the oil over moderate heat.
Add the onion and garlic and saute, stirring frequently, for 6 minutes or until golden.
Add the zucchini and water and cook, covered, 5 minutes more or until the zucchini is tender.
4 Preheat the oven to 450° F.
Lightly grease an 11"x7" x 2" baking dish.
In a medium-size bowl, combine the ricotta cheese, 2 tablespoons of the Parmesan cheese, and the zucchini mixture.
Spoon 3 tablespoons of the fill-ingonto 1 quarter section of eachcrepe.
Fold the crepe in half, then in quarters, forming a fan shape (see photograph, opposite page).
5 In a medium-size bowl, combine the tomatoes and tomato paste.
Spread 1/4 cup of the mixture in the bottom of the prepared baking dish.
Place the filled crepes in a single layer on top and spoon the rest of the tomato mixture over them.
Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake for 20 minutes or until bubbling
Let stand at room temperature for 1 hour.
2 Coat an 8-inch nonstick skillet with the cooking spray.
Heat the skillet over moderately high heat.
Pour a scant 1/4 cup of the batter into the skillet and quickly tilt it to coat the bottom of the pan with the batter.
Cook for 30 to 45 seconds or until the underside of the crepe is cooked and lightly colored.
With a spatula, turn the crepe overand cook 30 seconds longer.
Transfer to a plate.
Repeat with the remaining batter, placingsheets of wax paper between the crepes as you stackthem.
You should have 12 crepes.
3 To prepare the filling: In an 8-inch nonstick skillet, heat the oil over moderate heat.
Add the onion and garlic and saute, stirring frequently, for 6 minutes or until golden.
Add the zucchini and water and cook, covered, 5 minutes more or until the zucchini is tender.
4 Preheat the oven to 450° F.
Lightly grease an 11"x7" x 2" baking dish.
In a medium-size bowl, combine the ricotta cheese, 2 tablespoons of the Parmesan cheese, and the zucchini mixture.
Spoon 3 tablespoons of the fill-ingonto 1 quarter section of eachcrepe.
Fold the crepe in half, then in quarters, forming a fan shape (see photograph, opposite page).
5 In a medium-size bowl, combine the tomatoes and tomato paste.
Spread 1/4 cup of the mixture in the bottom of the prepared baking dish.
Place the filled crepes in a single layer on top and spoon the rest of the tomato mixture over them.
Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake for 20 minutes or until bubbling
