Cream-Filled Crepes with Ricotta

Name: Cream-Filled Crepes with Ricotta
Yield: 8
Ingredients: 200g of fresh ricotta cheese passed through a sieve; 2 tablespoons of room-temperature butter; 2 tablespoons of chopped fresh parsley; 1 egg, beaten; 1 tablespoon of finely chopped green onion; 1/8 teaspoon of salt; black pepper to taste; 8 crepes (see basic recipe); 1 can of tomato sauce; 1/4 cup of grated Parmesan cheese

1
200g of fresh ricotta cheese passed through a sieve
2
2 tablespoons of room-temperature butter
3
2 tablespoons of chopped fresh parsley
4
1 egg, beaten
5
1 tablespoon of finely chopped green onion
6
1/8 teaspoon of salt
7
black pepper to taste
8
8 crepes (see basic recipe)
9
1 can of tomato sauce
10
1/4 cup of grated Parmesan cheese

Ingredients

1
200g of fresh ricotta cheese passed through a sieve
2
2 tablespoons of room-temperature butter
3
2 tablespoons of chopped fresh parsley
4
1 egg, beaten
5
1 tablespoon of finely chopped green onion
6
1/8 teaspoon of salt
7
black pepper to taste
8
8 crepes (see basic recipe)
9
1 can of tomato sauce
10
1/4 cup of grated Parmesan cheese

Directions

1
In a medium bowl, combine the ricotta cheese with the butter, parsley, egg, green onion, salt, and black pepper
2
Place 3 tablespoons of the filling in the center of each crepe before serving
3
Roll up and place in a refrigerator-safe form
4
Spread the tomato sauce over the filled crepes and sprinkle with Parmesan cheese
5
Bake in a moderate oven (170°C) for 20 to 30 minutes
6
Make 8 crepes.