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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