Photo: Roasted-Vegetable Filled Crepes with Red Pepper Coulis Recipe
Ingredients
- 2 zucchini, finely diced
- 2 carrots, finely diced
- 2 yellow squash, finely diced
- 1 eggplant, finely diced
- 2 green bell peppers, finely diced
- 1 yellow bell pepper, finely diced
- 2 ounces olive oil
- Salt
- Freshly ground black pepper
- 2 cloves garlic, chopped
- 4 ounces goat cheese or herb cheese (Recommende: Boursin)
- 2 teaspoons chopped parsley leaves
- 2 teaspoons chopped basil leaves
- 2 cups all-purpose flour
- Pinch baking powder
- Salt
- White pepper
- 1 1/2 cups milk
Directions
Red Pepper Coulis:
- 3 ounces (6 tablespoons or 3/4 stick) butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 2 roasted red bell peppers, seeded and peeled
- 1 clove garlic
- 6 parsley sprigs, for garnish
Preheat oven to 350 degrees F.
In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.
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By anitaboone_12526018
Granite Bay, 43
on October 09, 2011
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Love this recipe! I'm not vegetarian, but love to eat meatless meals and this is one of my absolute favorites. Any dietary restrictions or preferences can be accomodated very easily even for the militant vegetarians/vegans out there! I make small changes based on what I have on hand, sometimes adding a little cubed potato for a heartier filling.
By dinnerattiffanys
Washington, DC
on August 25, 2011
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It was a huge hit! I made it for my gourmet foodie mother and she was amazed. The recipe was very time consuming, but I had all of the needed ingredients on hand and it was well worth it. Also, I used a different crepe recipe that was better. And I made it my own more with different twists. I say two thumbs up (especially for a rainy day at home :D
By mbonatz
Schaumburg, IL
on January 09, 2011
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This recipe is absolutely fabulous!! I'll never forget the 1st time I made it. It was one of the most comforting and memorable meals of my life. Since then, it has become a regular at my home. The crepes are unusual (no egg, but they really work in this dish. I add a bit more milk than called for. The sauce is the star of the show. The sauce is actually considerably thicker than what is pictured here, and I love that. It is velvety-smooth, rich, and satisfying. My vegetables never seem to brown, but they still taste delicious in the crepes. I have tried both cheese options & like the Boursin much better than the goat cheese, but either one works. This dish takes some time to prepare, but it is so worth it. It is a scrumptious and elegant entree that will please vegetarians and meat-eaters alike.
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