Ingredients

Adjust Servings:

	8 Crepes pre-prepared
	9 oz Ricotta Cheese 250 grams
	3 tsp Parmesan Cheese grated
	1 oz Butter 30 grams
	2 tsp Flour
	5 oz Chicken Stock 150 ml
	Tomato Puree
	Basil to garnish
	Salt to taste
	Black Pepper to taste

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Italian Ricotta Crepes

Name: Italian Ricotta Crepes
Yield: 4
Cuisine: Italian
Ingredients: Crepes: 8; Ricotta Cheese: 9 oz; Parmesan Cheese: 3 tsp; Butter: 1 oz; Flour: 2 tsp; Chicken Stock: 5 oz; Tomato Puree; Basil; Salt; Black Pepper

Cuisine:

Italian

This was one of the recipes given to us by our family in Australia when they were visiting us in the United States.

Serves 4
Medium

Ingredients

8 Crepes
pre-prepared
9 oz Ricotta Cheese
250 grams
3 tsp Parmesan Cheese
grated
1 oz Butter
30 grams
2 tsp Flour
5 oz Chicken Stock
150 ml
Tomato Puree
Basil
to garnish
Salt
to taste
Black Pepper
to taste

Directions

This was one of the recipes given to us by our family in Australia when they were visiting us in the United States.

Steps

1 Done	Prepare crepes and keep warm while preparing the filling.
2 Done	Beat Ricotta Cheese, Parmesan Cheese, salt, pepper until creamy and combined well.
3 Done	Divide filling between crepes and fold. Place in an ovenproof dish in a single layer.
4 Done	Melt butter in a small saucepan over medium heat and stir in flour. Cook for 30 seconds, stirring constantly, and then work in tomato puree and stock. Season to taste with salt and pepper and continue simmering for 3 minutes, stirring occasionally.
5 Done	Spoon over crepes and put under hot grill (broiler?) for 2 minutes until bubbling. Garnish with fresh basil and serve immediately.