Crespelle filled with ricotta and baked with tomatoes, olive oil and basil
makes 12 cheese-filled, tomato sauced, crepes
crespelle making time + 20 minutes preparation time
20 - 30 minutes
12 crespelle (see recipe)
225 g whole milk ricotta
125 g mozzarella, or other melting white cheese of choice, finely chopped or shredded
30 g freshly grated Parmesan or pecorino cheese plus 2 tablespoons extra for sprinkling
black pepper, to taste
salt, if needed (cheeses are already salty)
400 g chopped tomatoes (plus their juices)
a little extra virgin olive oil, for drizzling on top
small handful of fresh basil
Combine the ricotta with the mozzarella, egg, Parmesan or pecorino cheese, and black pepper to taste.
Place several tablespoons in a line in the middle of each crespella (pancake), then roll up.
In the bottom of a baking pan, add a few ladles of the chopped tomatoes, then arrange each stuffed crespella on top, then spoon the rest of the tomatoes over them.
Sprinkle with salt to taste, drizzle the olive oil over them and scatter the freshly grated Parmesan or pecorino and about half the basil on top.
Bake at about 190°C for twenty minutes or so, then serve hot, sprinkled generously with the remaining chopped fresh basil.