Ingredients Jump to Instructions ↓

  1. 2 zucchinis finely diced

  2. 2 carrots finely diced

  3. 2 yellow squash finely diced

  4. 1 eggplant finely diced

  5. 2 green capsicums finely diced

  6. 1 yellow capsicum finely diced

  7. 2 oz olive oil

  8. Ground black pepper

  9. 2 chopped garlic cloves

  10. 4 oz goat's cheese or herb cheese

  11. 2 teaspoons chopped parsley

  12. 2 teaspoons chopped basil

  13. 2 cups flour

  14. baking powder

  15. salt

  16. White pepper

  17. 1 1/2 cups milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes.

  5. Pour hot mixture into blender and blend until smooth to make red pepper sauce.

  6. 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.


Send feedback