Time: 45 min.
Complexity: easily
Servings: 4 - 6

Pancakes with sweet pepper and ricotta cheese - a detailed recipe.

Ingredients:

• 1 small green bell pepper, chopped
• 2 tbsp. l. olive oil
• 1 crushed clove of garlic
• 225 gr. ricotta cheese
• 1/4 tbsp. grated parmesan
• Melted butter for greasing pancakes
• 6 pancakes
• 1 cup tomato sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pancakes, tomato sauce, sweet pepper, ricotta cheese, Parmesan cheese, garlic

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Preparation:

Step 1
• Heat olive oil in a skillet over medium-low heat. Add the bell pepper and cook, stirring, until softened.
  
  Add the garlic and cook, stirring, for 1 minute. In a bowl, combine the roasted peppers, ricotta, and 2 tablespoons of Parmesan cheese. Season with salt and pepper to taste. Let the filling cool.
Step 2
• Place about 2 tablespoons of filling on each pancake and roll it into a tube.
  
  Place the crepes, seam-side down, on a buttered shallow baking sheet large enough to fit them in a single layer. Lightly brush with butter and sprinkle with the remaining Parmesan cheese.
  
  Bake the pancakes in the middle of the oven preheated to 205°C for 20 minutes and serve with the sauce.

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