Panarea Crepes

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6 Crepes
6 tomatos
1ib ricotta cheese
15 basil leaves, finely chopped
8oz piece mozzarella cheese (or two balls of mozzarella di bufala)
2 tablespoons olive oil
1 cup parmesan cheese, grated
salt and pepper

Peel, seed, and chop the tomatos roughly. Season with salt and pepper.
Stir the ricotta in a bowl and add the basil
Cut the mozzarella cheese into small dice and stir into the ricotta and basil
Sptead the misture over the prepes and roll them up, but not too tighly. Cut each rolled crepe into 4 or 5 slices
Preheat the oven to 350F. Brush an ovenproog dish with a little olive oil and lay the rolls in the dish. Cover with the tomatoes and the remainder of the oil. Sprinkle with grated parmesan
Cook in the oven for 30 minutes until golden brown
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