Ricotta and Goat Cheese Crespelle

Crespelle are Italian crepes—paper-thin pancakes filled with anything that inspires you. Here, I use a savory two-cheese filling, but you could just as well roll them with sautéed mushrooms, warm ratatouille, or a dessert filling like fresh peaches, bananas, and chocolate sauce, or berries and crème fraîche…

Serves 4

INGTREDIENTS:

• 8 ounces ricotta, drained over cheesecloth or a fine strainer
• 4 ounces (one log) fresh goat cheese, softened at room temperature
• 1/3 cup roughly chopped Italian parsley
• 1 egg, beaten
• Salt and freshly ground black pepper to taste
• 8 Crepes
• Butter
• 2 cups Quick Tomato Sauce or other tomato sauce

INSTRUCTIONS:

1. Prepare the Filling: In a mixing bowl, whisk together the ricotta, softened goat cheese, chopped Italian parsley, beaten egg, and season with salt and freshly ground black pepper to taste.
2. Assemble the Crespelle: Lay out the crepes, and place approximately 1 1/2 tablespoons of the prepared cheese filling onto the bottom third of each crepe. Roll the crepe away from yourself, forming a filled cylinder. Repeat this process with the remaining crepes.
3. Arrange in Baking Dish: Preheat your oven to 350°F. Butter a 9″ × 13″ baking dish. Line up the filled crespelle in the baking dish.
4. Bake: Bake the crespelle in the preheated oven for approximately 20 minutes or until the tops are slightly crisp.
5. Warm Tomato Sauce: While the crespelle are baking, warm your tomato sauce in a separate saucepan.
6. Serve: To serve, spoon approximately 1/4-cup pools of the warmed tomato sauce onto the centers of four plates. Place two crespelle on each plate, and garnish with additional chopped parsley or basil leaves, if desired.

TIPS:

• Prepare Thin Crepes: When making the crepes, ensure they are thin and evenly cooked. You can use a non-stick skillet to achieve this. Spread the crepe batter thinly and cook until the edges start to lightly brown.
• Season the Filling: Season the ricotta and goat cheese filling with salt and freshly ground black pepper to taste. This will enhance the flavor of the filling.
• Room Temperature Cheese: Allow the fresh goat cheese to soften at room temperature before mixing it with the other filling ingredients. This makes it easier to blend into a creamy consistency.
• Drain Ricotta: If your ricotta has excess moisture, drain it over cheesecloth or a fine strainer to remove any excess liquid. This will prevent the filling from becoming too watery.
• Evenly Fill the Crepes: When placing the cheese filling on the crepes, aim for an even distribution to ensure each crespelle has a consistent flavor.
• Preheat the Oven: Make sure your oven is fully preheated to 350°F before baking the filled crespelle. This ensures even cooking.
• Bake Until Slightly Crisp: Bake the crespelle until the tops are slightly crisp. This adds a delightful texture to the dish.
• Warm the Tomato Sauce: Warm the tomato sauce separately before serving. You can do this on the stovetop. Warm sauce complements the crespelle nicely.
• Garnish as Desired: Feel free to garnish your plated crespelle with additional chopped parsley or basil leaves for a fresh touch.
• Serve Hot: Crespelle are best enjoyed while hot, so serve them immediately after baking for the best taste and texture.

Enjoy your savory Ricotta and Goat Cheese Crespelle as a delightful Italian-inspired meal!