-CREPES-
1 c Milk
3/4 c Unbleached all purpose flour
3 lg Eggs
3 tb Cornmeal
2 tb Butter, melted, cooled
1/4 ts Salt
Additional melted butter
FILLING
1 pk (10-oz) ready-to-use fresh
-spinach, stems removed
1 c Ricotta cheese
1/2 c Grated Parmesan cheese
2 tb Finely chopped onion
Pinch of ground nutmeg
1 lg Egg
Red Bell Pepper Sauce
-(separate recipe)
FOR CREPES: Mix first 6 ingredients in blender until smooth. Chill 1
hour.
Line large baking sheet with foil. Heat nonstick skillet with 9-inch
diameter bottom over medium heat. Brush lightly with butter. Pour 1/4
C batter into pan, tilting pan to coat bottom. Cook crepe until
golden, about 1 minute per side. Transfer to prepared sheet. Repeat
with remaining batter, brushing skillet with additional butter as
necessary and placing crepes side by side on baking sheet.
FOR FILLING: Stir spinach in large nonstick skillet over medium-high
heat until wilted and all liquid evaporates, about 3 minutes. Blend
spinach, ricotta, Parmesan, onion and nutmeg in processor until
almost smooth. Season to taste with salt and pepper. Mix in egg.
Place 1 crepe in center of baking sheet. Spread with 1/3 C filling.
Top with another crepe, then 1/3 C filling. Repeat layering with 4
more crepes and remaining filling. Reserve remaining crepes for
another use. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 350’F. Bake torte until heated through, about 15
minutes. Heat bell pepper sauce; serve with torte.
Yields
6 servings