Crepes with Ratatouille

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 cup chopped red bell pepper
  • 1 ½ cups chopped seeded plum tomato (about 3/4 pound)
  • Filling:
  • 1 cup 1% low-fat milk
  • 3 ½ cups chopped zucchini (about 2 medium)
  • 2 tablespoons dry white wine
  • + 40 more ingredients
    • 1 cup chopped red bell pepper
    • 1 ½ cups chopped seeded plum tomato (about 3/4 pound)
    • Filling:
    • Cooking spray
    • 1/8 teaspoon freshly ground black pepper
    • Sauce:
    • 1 cup 1% low-fat milk
    • 2 garlic cloves, minced
    • 1 teaspoon olive oil
    • ½ cup chopped onion
    • ½ cup (2 ounces) grated asiago cheese
    • 1/8 teaspoon salt
    • 3 ½ cups chopped zucchini (about 2 medium)
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon all-purpose flour
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh parsley
    • Dash of ground nutmeg
    • 1/8 teaspoon freshly ground black pepper
    • 2 garlic cloves, minced
    • Cooking spray
    • ¼ teaspoon black pepper
    • 2 tablespoons chopped fresh basil
    • ¼ teaspoon black pepper
    • 5 cups chopped eggplant (about 3/4 pound)
    • 2 tablespoons (1 ounce) fat-free cream cheese, softened
    • Remaining ingredient:
    • Remaining ingredient:
    • 5 cups chopped eggplant (about 3/4 pound)
    • ½ cup (2 ounces) grated asiago cheese
    • Dash of ground nutmeg
    • ¾ teaspoon salt
    • 1/8 teaspoon salt
    • 2 tablespoons dry white wine
    • 2 tablespoons (1 ounce) fat-free cream cheese, softened
    • ¾ teaspoon salt
    • ½ cup chopped onion
    • 1 teaspoon olive oil
    • 8 Basic Crepes
    • Sauce:

Preheat oven to 450°. To prepare filling, combine first 6 ingredients in a large bowl. Drizzle with oil, and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Spread vegetable mixture in an even layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 45 minutes ...

View full recipe at My Recipes

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