Crepes with Roasted Vegetables


5 cups chopped eggplant (about 3/4 pound)
3 cups chopped zucchini (about 2 medium)
1 1/2 cups chopped seeded plum tomato (about 3/4 pound)
1 ½ cups mushrooms
1/2 cup chopped yellow bell pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons chopped fresh basil

1 cup skim milk
1 tablespoon all-purpose flour
1/2 cup (2 ounces) grated Parmesan cheese
2 tablespoons (1 ounce) reduced-fat cream cheese, softened
Dash of ground nutmeg
2 tablespoons dry white wine
1/8 teaspoon freshly ground black pepper

Remaining ingredient:
8 store bought Crepes


To prepare filling, combine first 7 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 or until vegetables are lightly browned, stirring every 15 minutes. Transfer vegetable mixture to a bowl; cool 2 minutes. Stir in basil.
Increase oven temperature to 500°.

To prepare sauce, combine milk and flour in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses and nutmeg; stir with a whisk until smooth. Stir in wine, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Add 2 tablespoons sauce to vegetable mixture; stir until combined.

Spoon 3 tablespoons vegetable mixture in center of each crepe; fold sides and ends over. Place, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top crepes with remaining sauce. Bake at 500° for 10 minutes or until crepes are lightly browned.

Yields: 4 servings (Serving size: 2 crepes)
330 calories; 10.5 grams fat; 40 grams carbohydrate

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