Crepes with Vegetables and Herbs

Delightful & delicious - anytime of day.

INGREDIENTS

For the Filling

    • 5 cups chopped eggplant
    • 3½ cups chopped zucchini
    • 1½ cups chopped, seeded plum tomato
    • 1 cup chopped red bell pepper
    • ½ cup chopped onion
    • 2 garlic cloves, minced
    • 2 tsp olive oil
    • 3/4 tsp salt
    • ¼ tsp pepper
    • 2 Tbsp chopped fresh basil leaves
    • 2 Tbsp chopped fresh parsley

Sauce

    • 1 Tbsp cornstarch
    • 1 Cup heavy cream
    • 1 Tbsp All-purpose flour
    • ½ cup grated asiago cheese
    • 2 Tbsp softened mascarpone cheese
    • Dash of ground nutmeg
    • 2 Tbsp dry white wine
    • 1/8 tsp salt
    • 1/8 tsp pepper

Remaining Ingredient

  • 8 basic crêpes

PREPARATION Serves 4

Preheat oven to 450°F.

To prepare filling, combine first 6 ingredients (through garlic) in a large bowl. Drizzle with oil, and sprinkle with salt and pepper; toss to coat. Spread vegetable mixture in an even layer on a jellyroll pan coated with olive oil.

Bake for 45 minutes or until vegetables are lightly browned, stirring every 15 minutes. Transfer vegetable mixture to a bowl; cool 2 minutes. Stir in basil and parsley.

Increase oven temperature to 500°F.

To prepare sauce, dissolve cornstarch in cold heavy cream; bring to a boil in a saucepan over medium-high heat. Cook 1 minute or until slightly thickened, stirring constantly with a whisk.

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Essential AeroGardening Tools

(4 Recomended)

From

$11.96 Price reduced from $14.95 to

From

$11.16 Price reduced from $13.95 to

From

$109.95

From

$11.16 Price reduced from $13.95 to

Find more great items to help you grow:

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