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Roasted Vegetable Crepes with Roasted Red Pepper Sauce

Servings:
6 servings
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Ingredients

Filing
  • 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 ounce olive oil
  • 2 clove garlic, chopped
  • 4 ounce boursin cheese, or goat cheese
  • 2 teaspoon chopped parsley
  • 2 teaspoon chopped basil
Crepe batter
  • 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 ounce olive oil
  • 2 clove garlic, chopped
  • 4 ounce boursin cheese, or goat cheese
  • 2 teaspoon chopped parsley
  • 2 teaspoon chopped basil
  • 2 cup flour
  • 5 1/2 cup milk
Sauce
  • 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 ounce olive oil
  • 2 clove garlic, chopped
  • 4 ounce boursin cheese, or goat cheese
  • 2 teaspoon chopped parsley
  • 2 teaspoon chopped basil
  • 2 cup flour
  • 5 1/2 cup milk
  • 3 ounce (6 tbsp. or 3/4 stick) butter
  • 3 tablespoon flour
  • 5 1/2 cup chicken broth
  • 2 cup roasted red bell peppers, seeded and peeled
  • 1 clove garlic
  • 6 clove parsley sprigs for garnish

Preparation

Baking Directions:

Method for fillingPreheat oven to 350 degrees.

In a mixing bowl, coat vegetables (zucchini, carrots, squash, eggplant, green pepper, yellow pepper) with olive oil.

Add salt and pepper (to taste) and chopped garlic.

Toss and place on baking sheet.

Roast till very golden brown.

Cool.

Add Boursin cheese, parsley and basil.

Method for crepesSift 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 sauté pan, lightly oiled (or use spray).

Place a small amount of batter, about 2 oz.

, swirl pan around 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.

Method for sauceMelt butter; add flour, then chicken broth.

Add peppers and garlic.

Simmer 30 minutes.

Pour mixture into blender and blend until smooth.

Serving Directions:

Heat crepes in oven.

Spoon filling mixture into each crepe; fold into a triangle shape.

In hot sauté pan, lightly sauté till golden.

Place all crepes on platter, ladle sauce on top.

Garnish with chopped parsley.

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