Roasted Vegetable Crepes - 31g Carbs, 3g Fiber, 9g Sugar
From: www.relish.com
Thin pancakes with a savory vegetable filling are great for dinner
or brunch.
If you've made pancakes, you can make crepes. You also can use packaged
ones or even flour tortillas in this recipe. Use brie cheese that is
room temperature or a soft, spreadable cheese, such as Alouette. This
recipe is based on one offered by Flip Happy Crepes.
Prep Time: 30
Cook Time: 40
Servings: 5
--> Crepes
1 cup quick-mixing flour, such as Wondra
2/3 cup 2% reduced-fat milk
2/3 cup cold water
3 eggs
6 Tbsp melted butter, divided
1/4 tsp salt
2 medium zucchini, cut into bite-size pieces (about 2 cups)
1 green bell pepper, cored, seeded and cut into bite-size pieces (about 1 cup)
1 medium sweet onion, coarsely chopped (about 3/4 cup)
2 cups grape tomatoes
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp dried thyme
Coarsely ground black pepper
5 oz brie cheese, softened
To prepare crepes, place flour in a medium bowl. Gradually whisk in
milk and water until smooth. Whisk in eggs, 3 tablespoons butter and
salt. Let stand 10 minutes. (This allows the flour to absorb the liquid.)
Heat an 8- or 9-inch crepe pan over medium-high heat until hot. Lightly
brush pan with some of the remaining melted butter.
Pour 1/4 cup batter into the center of pan. Quickly tilt in all directions.
(Batter should lightly cover the bottom of pan.) Cook 30 seconds. Lift
edge with a spatula to check doneness. Shake and jerk the pan by its
handle to loosen crepe. Turn crepe over with your fingers or a spatula,
or flip. Cook 15 to 20 seconds. (Second side will be spotty brown.)
Transfer to a wire rack to cool. Repeat with remaining batter and melted
butter. Makes 10 crepes.
Preheat oven to 350F.
To prepare filling, place zucchini, bell pepper, onion and tomatoes in
a large baking pan. Drizzle with olive oil. Add salt, thyme and pepper.
Roast 30 minutes or until tender. Makes about 3 cups.
Spread 2 tablespoons cheese on half of each crepe. Top with about
1/3 cup roasted vegetables. Fold in half then in half again.
Makes: 10 crepes
Servings: 5
Nutrition per Serving:
450 Calories, 31g Fat, 16g Saturated Fat, 2g Polyunsaturated Fat,
11g Monounsaturated Fat, 180mg Cholesterol, 670mg Sodium, 600mg Potassium,
31g Carbs, 3g Fiber, 9g Sugars, 15g Protein
