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1
For the crepes:
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2
Pour the flour, 1/2 cup milk, eggs, salt and pepper in a mixing bowl. Whisk well to remove all clumps. Then slowly whisk in the remaining 1 cup milk. Cover and refrigerate for at least 30 minutes.
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3
For the sauce:
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4
Place sour cream, roasted red pepper, Dijon mustard, and salt in the blender. Cover and puree until very smooth. Refrigerate until ready to serve.
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5
Meanwhile, place pancetta in a nonstick skillet. Saute on medium until crispy. Break pancetta into large pieces and set aside.
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6
Set a crepe pan, or large nonstick skillet, over medium heat. Rub a thin coat of butter on the pan, then scoop 1/3 cup crepe batter onto the hot buttered pan. Quickly swirl the pan in a circle to spread the batter out as thin as possible. Cook for 1 minute, or until golden. Carefully flip with a large spatula, and cook one more minute. Repeat with the remaining batter.
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7
Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.
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8
When ready to serve, spread about 3 tablespoons ricotta cheese down the middle of each crepe. Sprinkle each crepe with crispy pancetta and a handful of baby arugula. Fold the sides each crepe over the middle. Then drizzle red pepper sauce over the warm crepes.
