Pancetta Ricotta Crepes with Red Pepper Cream

For the crepes:
Pour the flour, ½ 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.

For the sauce:
Place sour cream, roasted red pepper, Dijon mustard, and salt in the blender. Cover and puree until very smooth. Refrigerate until ready to serve.

Meanwhile, place pancetta in a nonstick skillet. Sauté on medium until crispy. Break pancetta into large pieces and set aside.

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.

Stack the crepes on a plate and keep in a low temperature oven, or warming drawing, until all the crepes are cooked.

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.