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Broccoli Ricotta Crepe with Fresh Tomato Sauce

by Sally Bernstein

Makes 8-10 crepes

8-10 crepes

2 cups ricotta cheese
1 egg yolk
1 box frozen, chopped broccoli (10 oz.), defrosted & drained
2 Tbsp. grated Parmesan cheese
salt & pepper, to taste

Beat ricotta and egg yolk.  Add broccoli, Parmesan, salt and pepper. Fill crepes, roll and place in a serving dish.


Fresh Tomato Sauce:
3 Tbsp. butter
1 small onion, finely chopped
1 clove garlic, finely chopped
1 Tbsp. flour
3 large tomatoes (peeled, seeded & chopped)
1 tsp. basil
1 Tbsp. chopped parsley
½ tsp. oregano
salt & pepper, to taste

3 Tbsp. Parmesan cheese

Melt butter, sauté onions and garlic until wilted.  Sprinkle with flour.  Add chopped tomatoes and herbs.  Cook slowly until thick.  Pour the sauce over the folded crepes.

Top with 3 Tbsp. Parmesan cheese.

Bake 20-25 minutes at 350 degrees.


© Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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