thepioneerwoman
Pancetta Ricotta Crepes with Red Pepper Cream
When was the last time you ate crepes? Last week?
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Sommer Collier📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●blender
- ●skillet
- ●pan
- ●spatula
- ●oven
📝 Preparation Steps
1
For the crepes:
2
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.
Large Eggs3tsp. Salt1/2Salt1 pinch
3
For the sauce:
4
Place sour cream, roasted red pepper, Dijon mustard, and salt in the blender. Cover and puree until very smooth. Refrigerate until ready to serve.
tsp. Salt1/2Salt1 pinch
5
Meanwhile, place pancetta in a nonstick skillet. Sauté on medium until crispy. Break pancetta into large pieces and set aside.
6
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.
Butter, As Needed For Griddle
7
Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.
8
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.
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