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22nd of April 2018


Pancetta Ricotta Crepes with Red Pepper Cream

When was the last time you ate crepes? Last week? Last month, last year? Ok, when was the last time you made crepes? For some of you, the answer might be never.

Crepes, a French pancake variety, are ultra thin, airy, and best served with sweet or savory fillings folded inside. They are so easy to make, it’s a shame to not give them a try in your own kitchen.

   Pancetta Ricotta Crepes with Red Pepper Cream

When I’m out at restaurants, I most often see sweet crepes on the menu for breakfast or as a dessert. However, some of my favorite crepe recipes are savory crepes, filled with vegetables, cheese, and meat.

Savory crepes make elegant weekend breakfast and brunch dishes. If you are trying to impress your guests, crepes are a great way to go. You can also use them to make quick lunch wraps, or with heavier slow-cooked meat for a dinner.

   Pancetta Ricotta Crepes with Red Pepper Cream

We recently made pancetta ricotta crepes with red pepper cream, and they were a huge hit! My family loved the combination of warm crepes filled with cool ricotta cheese, crispy pancetta, and fresh arugula.

   Pancetta Ricotta Crepes with Red Pepper Cream

Mmmm. Crispy pancetta.

   Pancetta Ricotta Crepes with Red Pepper Cream

However, I think what really sets these crepes apart is the sauce. This simple blender sauce is made with just sour cream, one roasted red pepper from a jar, and a little tangy Dijon mustard. Just puree it for a few seconds and you have a luxurious silky crepe topper! (I also love this sauce as a veggie dip.)

   Pancetta Ricotta Crepes with Red Pepper Cream

Let’s start making crepes! Whisk a small portion of milk into flour and eggs. Whisk it thoroughly into a smooth thick batter, then slowly whisk in more milk to thin out the batter. Doing it this way will reduce the chances of clumps in the batter.

Refrigerate the batter for at least 30 minutes to allow the gluten in the flour to work its magic. Resting the batter helps create flexible foldable crepes.

   Pancetta Ricotta Crepes with Red Pepper Cream

Pour the batter on a hot buttered crepe pan, or a large skillet, and swirl the pan around so the batter forms a large thin circle. Cook until the underside is golden.

   Pancetta Ricotta Crepes with Red Pepper Cream

Then gently flip the crepe over and cook on the other side. Usually 1 minute per side is enough time.

   Pancetta Ricotta Crepes with Red Pepper Cream

The crepes will should be about the thickness of a tea towel. Opaque, but very thin.

Keep the crepes warm until ready to serve. I usually set my oven on 175ºF to act as a crepe warmer.

   Pancetta Ricotta Crepes with Red Pepper Cream

Finally, fill the crepes while they are still warm, so they are pliable and fold easily.

   Pancetta Ricotta Crepes with Red Pepper Cream

Pancetta Ricotta Crepes with Red Pepper Cream would make a marvelous Sunday brunch, and you’ll have enough time to practice before Mother’s Day this year. Impress mom with this savory continental favorite!


Pancetta Ricotta Crepes with Red Pepper Cream

April 11, 2018 0

Prep Time:15 MinutesDifficulty:EasyCook Time:25 MinutesServings:4 Servings Ingredients FOR THE CREPES:1 cup All-purpose Flour1-1/2 cup Whole Milk3 Large Eggs1/2 teaspoon Salt1/4 teaspoon Ground White Pepper Butter, As Needed For Griddle FOR THE RED PEPPER SAUCE:1/2 cup Sour Cream1 Whole Roasted Red Pepper (From A Jar)1 Tablespoon Dijon Mustard1 pinch Salt FOR THE FILLING:2 cups Ricotta Cheese5 ounces, weight Sliced Pancetta5 cups Fresh Baby Arugula, Or Spring Mix Instructions 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.

Sommer Collier of A Spicy Perspective Sommer

Sommer Collier is a wife and mother who is always looking for ways to make life just a little more interesting. She developed a love for cooking by standing on a wooden chair, watching her mother and grandmother cook as a little girl. Then later her eyes were opened to the vast possibilities in the culinary world through a series of international mission trips and travel experiences as a teenager. After breathing in the spicy air in the open markets of Africa, India and China, she knew her life would never be the same. She started her blog after teaching cooking classes for several years with the intention of helping the average spatula owner to feel a bit more comfortable in their kitchen. Nowadays she shares easy-to-make recipes, with a touch of moxie, as well as travel content with the hope of encouraging her readers to break out of their comfort zone and taste the world around them. She lives in Asheville, North Carolina with her husband lovingly known as Lieutenant Dan (for no other reason than she met him right when the movie Forest Gump came out), two scrappy kids with highly developed taste buds, and her golden retriever Kona---because (she believes) all animals should be named after places you’d like to live. She travels with her family as often as possible, always looking for new ways to experience this delicious life.

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