Goat Cheese-Filled Cornbread Crêpes – a delicious recipe with red bell peppers, sweet onions, butter, garlic, goat cheese, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place bell peppers on an aluminum foil-lined baking sheet.
2
Broil 5 inches from heat (with electric oven door partially open) 5 minutes on each side or until peppers look blistered, turning once.
3
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut into thin strips. Reserve 1/2 cup for garnish, if desired.
4
Cut sweet onions into 1/4-inch-thick slices, and separate into rings.
5
Melt butter in a large heavy skillet over medium-high heat; add onion, and saute 20 to 25 minutes or until onion is a light caramel color. Reserve 1 cup for garnish, if desired.
6
Stir together garlic and next 3 ingredients. Spoon evenly onto Cornbread Crepes; top with remaining bell pepper and onion. Roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.
7
Bake at 350u00b0 for 15 to 20 minutes or until thoroughly heated. Serve with Fresh Corn Sauce, and garnish, if desired.
262
kcal
Calories
14
g
Fat
24
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large red bell peppers, 4 sweet onions, 2 tablespoons butter or margarine, 1 garlic clove, pressed, and more.
Yes, Goat Cheese-Filled Cornbread Crêpes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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