Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)

Ingredients

For the filling:
1 large Green bell pepper, minced
1/4 C Olive oil
1 Garlic clove, minced
1 lb Ricotta cheese
1/2 C freshly grated Parmesan
melted Butter for brushing the crêpes
herbed Crepe batter (recipe follows) made with Parsley or Chives
1 1/4 C spring Tomato sauce

For the tomato sauce:
14- to 16-oz can plum Tomatoes, including the juice
1/2 tsp Salt, or to taste
1/4 tsp Sugar
2 Tbs Tomato paste
1/2 tsp dried Basil, crumbled
3/4 C peeled, seeded, and diced fresh Tomatoes
1/8 tsp Cayenne, or to taste

Instructions

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 crepes. Spread about 2 tablespoons of the filling on each crepe up jelly-roll fashion. Arrange the crepes, 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 crepes in the middle of a preheated 400°F oven for 20 minutes and serve them with the sauce.
To make the tomato sauce: Blend the canned tomatoes with the juice and place 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.

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