The BELL PEPPER CREPES are an easy and original first course: colorful and tasty, ideal for your summer lunches when you want fresh and cheerful foods with fewer carbohydrates. It’s a simple dish to prepare and, if you wish, also perfect for large numbers since it can be made in advance without too much effort.
The goodness of these crepes naturally lies in their filling: inside the thin crêpes you will find very creamy ricotta well blended with nicely seared bell peppers, parsley and Parmesan. The softness of the filling, together with its decisive and indulgent flavor, make the dish truly balanced and pleasant. As mentioned, they can be prepared in advance and stored tightly covered in an airtight container in the refrigerator, then passed under the oven to brown before serving. They’ll disappear in no time, rest assured…
SEE OTHER FIRST COURSES WITH CREPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs (medium)
- 1 1/2 cups milk
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- as needed butter (for the pan)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup whole-milk ricotta
- 2 oz Parmesan cheese
- as needed extra virgin olive oil
- 1 bunch parsley
- to taste salt
- to taste black pepper
- as needed butter
- to taste Parmesan cheese
Tools
- 1 Frying pan 7-inch
- 1 Baking dish
- 1 Wok
Steps
To make the BELL PEPPER CREPES, start by preparing the crepe batter.
Whisk the eggs by hand and add the milk and a pinch of salt while continuing to whisk.
Sift the flour and add it to the egg and milk mixture little by little, always mixing with the whisk to avoid lumps. If lumps form, strain the batter.
Mix until you obtain a smooth, fluid batter.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes.
After resting time, heat a 7-inch nonstick pan, grease it with a small knob of butter and remove the excess fat with a piece of paper towel.
Pour a ladleful of batter and tilt and rotate the pan to distribute it evenly. Cook for about 30 seconds over medium-low heat.
Flip the crepe with a spatula and continue cooking on the other side. It should be slightly golden.
FILLING
Wash and dry the bell peppers, cut them in half and remove the stalks, seeds and white membranes. Then cut the flesh into strips.
In a pan add a drizzle of oil and sauté the peppers over high heat for 5 minutes. Season with salt and pepper, sprinkle with some parsley and cook another 15 minutes over low heat, turning them occasionally.
Turn off the heat and let them cool slightly.
In a bowl place the ricotta (make sure it is fairly dry) and work it with the Parmesan and a grind of black pepper.
Fill the crepes with the ricotta and peppers, then fold them into triangles. Butter a baking dish and arrange the crepes slightly overlapping with the open side up.
BAKING
Bake the bell pepper crepes in a preheated static oven at 392°F for 10 minutes, then remove from the oven, sprinkle with Parmesan and a few small knobs of butter. Return to the oven for 5 minutes to gratinate.
Remove from the oven and serve the bell pepper crepes hot.
