Oven-roasted vegetables make a tasty filling for this meatless main dish crepe.
Cooking Light JUNE 2006
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
Go to full version of