Crespelle with Ricotta and Basil
- For the Crespelle
- 200 grams
- 200 milliliters
- 175 milliliters
- 1 pinch
- Butter (for sauteing)
For the crespelle: In a bowl, stir together the flour, milk, mineral water and a pinch of salt until smooth, then stir in the eggs, cover and let stand 15 minutes.
Heat some butter in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crespelle over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crespelle.
Preheat the oven to 180°C (approximately 350°F)
For the sauce: The shallot and garlic, peel and finely chop. Rinse the celery, remove the strings and chop. Heat the oil in a skillet and sauté the celery, shallot and garlic until tender. Stir in the tomato paste, pour in the wine and add the tomatoes. Simmer 15 minutes, stirring occasionally. Add the herbs and season with salt, sugar and pepper.
In a bowl, mix together the ricotta and basil and spread on the crespelle. Fold and place side by side in a baking dish. Pour the sauce over and sprinkle with the diced mozzarella. Bake until golden brown, about 20 minutes.