1 package chopped spinach
1/4 cup olive oil
1 clove garlic (minced)
1 pound ricotta cheese
1/2 cup grated parmesan cheese
- Herbed Crepe Batter (recipe follows)
- Melted butter from brushing
1 1/4 cups spring tomato sauce
16 ounce can of plum tomatoes
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons tomato paste
1/2 teaspoon dried basil
1/8 teaspoon cayene
3\4 cup peeled, seeded and diced fresh tomato
1 cup all-purpose flour
1 cup and 2 tbsp. chicken or beef broth
3 large eggs
2 tablespoons unsalted butter melted and cool
1/2 tablespoon salt
1/3 cup chopped parsley and chive
- melted unsalted butter for pan
In a skillet cook the spinach in the oil over moderately low heat.
Add the garlic, and cook the mixture, stirring, for 1 minute.
In a bowl stir together the spinach mixture, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste.
Let filling cool.
2.Make 12 crêpes (procedure follows) with the herbed crêpe batter.
Spread about 2 tablespoons of the filling on each crêpe up jelly-roll fashion.
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.
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
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.
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.
Season to taste. Serve the sauce warm.