I just made this using fresh squash from our vegetable garden and it was delicious! Be sure to give yourself ample time for the preparations and cooking. My only alteration was to add a lot more fresh parsley and basil to the vegetables. It would also be good with mushrooms in it!
Crepes with Ratatouille
Oven-roasted vegetables make a tasty filling for this meatless main dish crepe.
Yield: 4 servings (serving size: 2 crepes)
More From Cooking Light
Amount per serving
- Calories: 308
- Calories from fat: 29%
- Fat: 9.9g
- Saturated fat: 4.7g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 15.6g
- Carbohydrate: 39.9g
- Fiber: 6.5g
- Cholesterol: 85mg
- Iron: 2.7mg
- Sodium: 775mg
- Calcium: 315mg
- 5 cups chopped eggplant (about 3/4 pound)
- 3 1/2 cups chopped zucchini (about 2 medium)
- 1 1/2 cups chopped seeded plum tomato (about 3/4 pound)
- 1 cup chopped red 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
- 2 tablespoons chopped fresh parsley
- 1 cup 1% low-fat milk
- 1 tablespoon all-purpose flour
- 1/2 cup (2 ounces) grated asiago cheese
- 2 tablespoons (1 ounce) fat-free cream cheese, softened
- Dash of ground nutmeg
- 2 tablespoons dry white wine
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Remaining ingredient:
- 8 Basic Crepes
- 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 or until vegetables are lightly browned, stirring every 15 minutes. Transfer vegetable mixture to a bowl; cool 2 minutes. Stir in basil and parsley.
- 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.
- Wine note: Sauvignon blanc is a good match with dishes made up of mostly vegetables and herbs. Snappy, fresh, and herbal itself, the wine plays up the flavors in these crepes with delicious results. Try the tasty, well-priced Chateau Souverain 2004 sauvignon blanc from California's Alexander Valley ($14). -Karen MacNeil
Only you will be able to view, print, and edit this note.Add Note