Herbed Crepes with Ricotta Green Peppers and Tomato Sauce
Elevate your mealtime with these elegant Herbed Crepes with Ricotta, Green Peppers, and Tomato Sauce! Delicate, savory crepes infused with fresh parsley and thyme are filled with creamy ricotta cheese and sautéed green bell peppers, creating a perfect harmony of flavors and textures. Topped with a robust, homemade tomato sauce simmered with garlic and basil, this dish is a showstopper that's surprisingly easy to make. Perfect for brunch, lunch, or dinner, these crepes are as versatile as they are flavorful. Garnish with grated Parmesan for an extra touch of indulgence, and watch this dish become a family favorite. Whether you're hosting a gathering or treating yourself to something special, these herbed crepes deliver restaurant-quality results right from your kitchen.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 cup ricotta cheese
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 can (14 ounces) canned crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional, for serving)
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, melted butter, parsley, and thyme until smooth. Let the batter rest for 10 minutes.
While the batter rests, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced green bell pepper and sauté for 5-7 minutes, until softened. Remove from heat and set aside.
In the same skillet, heat another tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant. Add the crushed tomatoes, dried basil, sugar (if using), salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally. Adjust seasoning as needed.
Heat a nonstick crepe pan or a large skillet over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of the crepe batter into the pan and tilt the pan to spread the batter into a thin, even layer. Cook for 1-2 minutes until the edges of the crepe start to lift, then flip and cook for 30 seconds on the other side. Remove the crepe and set aside. Repeat with the remaining batter.
To assemble, place a spoonful of ricotta cheese and sautéed green peppers onto one side of each crepe. Fold or roll up the crepes to enclose the filling.
Plate the filled crepes and spoon the warm tomato sauce over the top. Garnish with grated Parmesan cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 39.0 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1728 mg | 133% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
