Roasted-Vegetable Filled Crepes with Red Pepper Coulis
Roasted-Vegetable Filled Crepes with Red Pepper Coulis requires about 1 hour and 25 minutes from start to finish. This lacto ovo vegetarian recipe serves 6 and costs $2.89 per serving. This breakfast has 542 calories, 12g of protein, and 32g of fat per serving. This recipe is typical of Mediterranean cuisine. This recipe is liked by 134 foodies and cooks. A mixture of boursin herb cheese, salt, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is pretty good. If you like this recipe, you might also like recipes such as Roasted Vegetable Strudel With Red Pepper Coulis, Paprika-Crusted Scallops With Roasted Red Pepper Coulis, and Roasted Root Vegetable Panzanella with Roasted Red Pepper Pomegranate Vinaigrette.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 50 minutes
Ingredients:
Pinch baking powder
2 teaspoons chopped basil leaves
Freshly ground black pepper
4 ounces goat cheese or herb cheese (Recommende: Boursin)
3 ounces (6 tablespoons or 3/4 stick) butter
2 carrots, finely diced
1 eggplant, finely diced
2 cups all-purpose flour
3 tablespoons all-purpose flour
1 clove garlic
2 cloves garlic, chopped
2 green bell peppers, finely diced
1 1/2 cups milk
2 ounces olive oil
6 parsley sprigs, for garnish
2 teaspoons chopped parsley leaves
2 roasted red bell peppers, seeded and peeled
Salt
1 1/2 cups vegetable broth
White pepper
1 yellow bell pepper, finely diced
2 yellow squash, finely diced
2 zucchini, finely diced
Equipment:
oven
mixing bowl
baking sheet
whisk
frying pan
blender
ladle
Cooking instruction summary:
Red Pepper Coulis:; Preheat oven to 350 degrees F. In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil. Sift 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 saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan 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. Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.
Step by step:
1. Red Pepper Coulis:;
2. Preheat oven to 350 degrees F.
3. In a mixing bowl, coat vegetables with olive oil.
4. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool.
5. Add cheese, parsley and basil.
6. Sift 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.
7. Heat a small saute pan and lightly oil it (or use spray).
8. Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown.
9. Remove and flip, then let cool on tray. Make 12 crepes.
10. Melt butter; add flour, then chicken broth.
11. Add red peppers and garlic. Simmer 30 minutes.
12. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
13. Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden.
14. Place 2 crepes per individual serving on each plate, ladle sauce on top.
15. Garnish with chopped parsley.
Nutrition Information:
covered percent of daily need
