Description
From Sommer Collier of A Spicy Perspective.
Ingredients
- FOR THE CREPES:
- 1 cup All-purpose Flour
- 1-½ cup Whole Milk
- 3 Large Eggs
- ½ teaspoons Salt
- ¼ teaspoons Ground White Pepper
- Butter, As Needed For Griddle
- FOR THE RED PEPPER SAUCE:
- ½ cups Sour Cream
- 1 Whole Roasted Red Pepper (From A Jar)
- 1 Tablespoon Dijon Mustard
- 1 pinch Salt
- FOR THE FILLING:
- 2 cups Ricotta Cheese
- 5 ounces, weight Sliced Pancetta
- 5 cups Fresh Baby Arugula, Or Spring Mix
Preparation
For the crepes:
Pour the flour, ½ cup milk, eggs, salt and pepper in a mixing bowl. Whisk well to remove all clumps. Then slowly whisk in the remaining 1 cup milk. Cover and refrigerate for at least 30 minutes.
For the sauce:
Place sour cream, roasted red pepper, Dijon mustard, and salt in the blender. Cover and puree until very smooth. Refrigerate until ready to serve.
Meanwhile, place pancetta in a nonstick skillet. Sauté on medium until crispy. Break pancetta into large pieces and set aside.
Set a crepe pan, or large nonstick skillet, over medium heat. Rub a thin coat of butter on the pan, then scoop 1/3 cup crepe batter onto the hot buttered pan. Quickly swirl the pan in a circle to spread the batter out as thin as possible. Cook for 1 minute, or until golden. Carefully flip with a large spatula, and cook one more minute. Repeat with the remaining batter.
Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.
When ready to serve, spread about 3 tablespoons ricotta cheese down the middle of each crepe. Sprinkle each crepe with crispy pancetta and a handful of baby arugula. Fold the sides each crepe over the middle. Then drizzle red pepper sauce over the warm crepes.
