Instructions: To make the crepes:
In a food processor, blend together all of the ingredients. Heat a crepe pan and spray with oil. Ladle 2 tablespoons batter into the pan and swirl around to form a thin layer. Cook for 1 to 2 minutes, then turn and cook for 30 seconds on the other side. Repeat the procedure to make the remaining crepes. As each crepe is prepared, stack and set aside.

Preheat oven to 350 F.

To make the filling:
In a large bowl, combine the ricotta cheese, onions, bell peppers, and eggs and stir together well. Add the basil, Parmesan cheese, and zucchini and stir until well combined. Mix in the cream.

Spray a 12-cup muffin pan with oil. Spoon 1 to 2 tablespoons filling into the center of each crepe and sprinkle with the paprika. Place each crepe in a muffin cup and cover the pan with aluminum foil. Cut steam holes and bake for 25 minutes. Serve 2 to 3 crepes per serving on a bed of the lettuce leaves.

Garnish with the bell pepper rings and serve immediately.

YIELD: 4 TO 6 SERVINGS

THE WHITEHALL INN
NEW HOPE, PENNSYLVANIA

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