Roasted-Vegetable Filled Crepes with Red Pepper Coulis Recipe

Name: Roasted-Vegetable Filled Crepes with Red Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Preheat oven to 350 degrees F.
2
In a mixing bowl, coat vegetables with olive oil.
3
Add salt and pepper, to taste, and chopped garlic.
4
Toss and place on baking sheet.
5
Roast until very golden brown, about 20 to 30 minutes.
6
Cool.
7
Add cheese, parsley and basil.
8
Sift flour, baking powder and salt and pepper together and slowly whisk in milk.
9
If batter is still a little thick, dilute with a bit more milk.
10
Heat a small saute pan and lightly oil it (or use spray).
11
Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom.
12
When bottom is cooked, the edges will be a little brown.
13
Remove and flip, then let cool on tray.
14
Make 12 crepes.
15
Melt butter; add flour, then chicken broth.
16
Add red peppers and garlic.
17
Simmer 30 minutes.
18
Pour hot mixture into blender and blend until smooth to make red pepper sauce.
19
Heat crepes in oven.
20
Spoon filling mixture into center of each crepe; fold into a triangle shape.
21
In hot saute pan, lightly saute until golden.
22
Place 2 crepes per individual serving on each plate, ladle sauce on top.
23
Garnish with chopped parsley.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 zucchini, finely diced, 2 carrots, finely diced, 2 yellow squash, finely diced, 1 eggplant, finely diced, and more.

Yes, Roasted-Vegetable Filled Crepes with Red Pepper Coulis falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted-Vegetable Filled Crepes with Red Pepper Coulis

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