Tasty Rolled Crepes
(For 6 people)1 bunch swiss chard (about 3 cups)
1 lb. ricotta (a 15 oz. container is fine)
1 egg
1/4 lb. mozzarella, diced finely
1/2 cup grated cheese (Parmigiano or Romano)
1 recipe crepes
1/2 recipe bechamel (see below)
1 recipe basic tomato sauce (see below)Wash the swiss chard well. Remove the thick white stalks from the leaves. Steam or boil the leaves until wilted. Drain very well. Put in a processor until it breaks up into a pulp (but not pureed). In a mixing bowl, mix together the swiss chard, ricotta, egg, mozzarella, and grated cheese until well blended.
Lay a crepe out on a work surface. With two tablespoons of the stuffing create a thick line across the middle of the crepe. Turn up one side, and roll over to close with the other side (forms a canneloni shape).
Place in a buttered shallow baking dish. Continue stuffing the crepes in this way, lining them up in a row in the pan.
Spread the bechamel to cover the top of the crepes. Drizzle tomato sauce over that. Sprinkle with grated cheese. Bake in a 350 oven for 20-30 minutes until bubbly. Serve with extra tomato sauce if desired.
Fruity Dessert Crepes
(for 6-8 people)4 Anjou pears (peeled, cut into 1" pieces,
about 4 cups)
1/4 cup water
1/4 cup sugar
2 tablespoons brandy or sherry
1 recipe crepes
5-8 ounces raspberries
confectioner's sugarCook pears with water, sugar, and brandy until softened (about 20-30 minutes). Strain pears and reserve the liquid.
On a work surface, place a crepe, put two teaspoons of the pears and fold in half. In a very shallow ovenproof pan, pour a very thin layer of the reserved liquid to just cover the bottom. Place the folded crepe in the pan. Continue with the other crepes, allowing the filled and folded crepes to overlap slightly in the pan.
Sprinkle the crepes with the raspberries, and evenly pour the rest of the reserved liquid over the top.
Bake at 375 for 20-30 minutes. Let cool slightly. Dust with confectioners sugar and serve. Freshly whipped cream makes a nice accompaniment.
