Herbed Ricotta Crespelle

To Make Crepes:

In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; whisk into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain through fine sieve into bowl. Heat an 8 inch (20 cm) crepe pan or skillet over medium heat; brush with some of the remaining butter. For each crepe, pour 1/4 cup (50 mL) of batter into center of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper, wrap in plastic wrap and refrigerate for up to 3 days or freeze in airtight container for up to 1 month).

Makes: 16 crepes

Preparation: 5 minutes

Refrigeration: 1 hour

Cooking: 16 minutes.

To Make Crespelle:

In small saucepan, heat 1 tsp ( 5 mL) of the butter over medium heat; cook onion until softened, about 1 minute. Let cool. In bowl, combine onion, cheese, egg yolks, basil, salt, pepper and nutmeg. Spoon 2 tbsp (25 mL) of the cheese mixture onto center of each crepe; fold in half, then in half again, handkerchief fashion. Transfer to parchment paper lined or greased rimmed baking sheet. Brush with remaining butter. (Make-ahead: cover and refrigerate for up to 2 days or freeze in airtight container for up to 2 weeks.) Bake in 180°C (350°F) oven until filling is hot and edges are crisp and golden, about 7 minutes.

Makes: 16 crespelle or 8 servings

Preparation: 5 minutes

Cooking: 7 minutes

Cooling: 5 minutes