Crepes with Piperade Filling

In the Basque region, which straddles the mountainous Spanish-French border, pipérade is a favorite component of egg dishes.

Basic Crepes
Basic Crepes

1 tablespoon olive oil

1 medium onion, thinly sliced

1 red pepper, thinly sliced

1 yellow or green pepper, thinly sliced 3⁄4 teaspoon salt

1 garlic clove, finely chopped

1⁄8 teaspoon ground red pepper (cayenne)

1 can (14 to 16 ounces) tomatoes

3 ounces Gruyère cheese, shredded (3⁄4 cup)

1 tablespoon chopped fresh parsley

• Prepare Basic Crepes. Set aside 8 crepes. (Reserve remaining crepes for another use.) Preheat oven to 400°F.
• In 10-inch skillet, heat oil over medium heat. Add onion, red and yellow peppers, and salt; cover and cook until vegetables are tender, about 15 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add tomatoes with their juice, breaking them up with side of spoon. Cook, uncovered, until juices have thickened, about 15 minutes.
• Place crepes on surface; sprinkle one-fourth of Gruyère over each crepe, leaving 1-inch border. Spread generous 1⁄4 cup filling down center of each crepe. Roll up crepes and place, seam side down, in shallow 2- quart baking dish. Bake until heated through, about 15 minutes. Sprinkle with parsley.

Makes 4 main-dish servings.

Prep: 45 minutes

Cook/Bake: 45 minutes