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Creamed Vegetables in Curry-Flavored Crepes

  • 45minutes

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Source: www.cooking.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For Crepe Batter:

  2. 1 1/4 cups all-purpose flour

  3. 1/4 teaspoon salt

  4. 1 teaspoon mild curry powder

  5. 1/2 teaspoon white pepper

  6. 1 1/2 cups milk

  7. 1 tablespoon vegetable oil

  8. 1 large egg

  9. For Tomato Salsa:

  10. 2 very large red tomatoes

  11. 1 small onion , very finely chopped

  12. 1 small garlic clove, very finely chopped

  13. 1 tablespoon chopped basil

  14. 1 teaspoon red wine vinegar

  15. For Filling:

  16. 4 cups finely chopped vegetables ( broccoli , onions , cauliflower, peas, green beans, potatoes, carrots)

  17. 2 1/2 tablespoons butter

  18. 2 1/2 tablespoons all-purpose flour

  19. 2 cups milk

  20. 1/2 cup sour cream

  21. 1/2 cup grated cheddar cheese

  22. 1 tablespoon finely chopped parsley

  23. 1 1/2 teaspoon chopped basil

Instructions Jump to Ingredients ↑

  1. FOR CREPES: Sift flour, salt, curry powder and pepper into a bowl and make a well in the center. Add the milk, oil and egg and beat until smooth. Set aside for 20 minutes. Rub an omelet or crepe pan with a ball of paper towel dipped in melted butter or oil. Pour a thin layer of the batter. Cook until golden underneath, then turn and cook the other side. Cook all of the crepes in this way, stacking together when done.

  2. FOR SALSA: Mix ingredients together, adding salt and pepper to taste.

  3. FOR FILLING: Parboil the vegetables in lightly salted water. Drain thoroughly. Melt the butter in a large saucepan and stir in the flour. Add milk with salt and pepper to taste and stir until thickened. Stir in sour cream, cheese, parsley, basil and vegetables. Fill crepes. Serve with the tomato salsa.

  4. NOTE: Both the crepes and filling can be made up to 2 days in advance. Stack crepes with waxed paper or plastic wrap in between. Store filling in a sealed plastic container. Microwave on medium or reheat in a warm oven.

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